Fennel Apple Chicken Salad
  • ¼ cabbage head, sliced thin
  • 1 fennel bulb, sliced thin
  • 1 apple, sliced thin and soaked in lemon water
  • 2 cups diced chicken
  • ¼ cup crumbled blue cheese
  • Sriracha for topping (optional)
  • ½ cup Greek yogurt
  • 1 tablespoon mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • ½ tablespoon poppy seeds
  • salt and pepper to taste
  1. Mix all the ingredients for the dressing in bowl. Adjust salt and pepper to your taste.
  2. In another bowl, mix all salad ingredients except chicken in a bowl.
  3. Add dressing to salad and stir to combine.
  4. Divide between two bowls, top each with a cup of chicken and finish off with Sriracha (optional).
I used a mandolin to slice the cabbage and fennel.
Recipe by Erin Dishes Nutrition at https://erindishes.com/fennel-apple-chicken-salad/