Fennel Cherry Tomato Chicken Salad with Toasted Pistachios recipes
Ingredients
- A few stems of fennel from the bulb you'll use for the salad below
- 1 slice onion
- 1 small stalk celery
- 2 boneless skinless chicken thighs (about 10 ounces)
- salt
- pepper
- 2 cloves garlic, grated on a Microplane or minced with salt
- 2 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- salt
- 1 bulb fennel, core removed and very thinly sliced, preferably on a mandoline
- ½ pint cherry tomatoes
- A few handfuls of lettuce--green or red leaf, or romaine, chopped
- ⅓ cup toasted pistachios, coarsely chopped
Instructions
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