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Tarragon “Chicken” Salad

with Shaved Fennel and Green Apple

dinner

American Appetizer Dinner Salad Fruit Seitan Root Vegetables Leafy Greens High-Protein Quick and Easy Nut-Free Summer Recipes Seasonal Menu Spring Recipes
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
400
FAT
21g
CARBOHYDRATES
35g
PROTEIN
24g

MAIN INGREDIENTS

  1. "Chicken" Strips
  2. Garlic
  3. 1 fennel bulb
  4. 1 green apple
  5. 1 shallot
  6. 6 oz cucumber
  7. Fresh tarragon
  8. 2 tbsp apple cider vinegar
  9. 2 tbsp vegan mayonnaise
  10. Butter lettuce
  11. Salt and pepper*
  12. 1 tsp olive oil*
  13. *not included

TOOLS

  • Whisk

INSTRUCTIONS

1
Cook the “chicken”

Put a large skillet over medium-high heat and add 1 tsp oil. Roughly chop the “Chicken” Strips into small pieces. Add to hot skillet. Season with a pinch of salt and pepper. Cook until browned, stirring occasionally, about 5 to 7 minutes. Next, mince garlic and add to the skillet with the “chicken”. Cook until fragrant, 1 minute, and transfer “chicken” and garlic to a large bowl.

2
Prepare the fennel

Rinse and dry the fennel. Cut the dark green stems from the fennel bulb. Pick the feathery fronds from the stems and set the fronds aside for later use; discard the stems. Cut the fennel bulb from top to bottom, and remove the V-shaped core. Thinly slice the cored bulb and add to the bowl with the chicken and garlic.

3
Finish the salad

Rinse, core, and dice the apple. Peel and thinly slice the shallot. Add the apple and shallot to the large bowl with the chicken and garlic. Rinse and thinly slice the cucumber, sprinkle with salt, and place in a colander to drain.

4
Whisky business

Rinse and remove the tarragon leaves from the stems. Discard the stems, and finely chop the leaves. Finely chop the reserved fennel fronds and add to a medium bowl, along with the vinegar, tarragon, ¼ tsp salt, and the vegan mayonnaise. Whisk until smooth.

5
Prepare the lettuce

Pour the dressing over the large bowl with the “chicken” and other ingredients. Toss well to combine. Separate the lettuce leaves from the root, rinse, and dry.

6
Plate and serve

Top the butter lettuce leaves with the “chicken” salad, and garnish with the sliced cucumber. Serve family style on a platter or as individual lettuce cups, and enjoy!