Light Autumn Chicken Salad

Name: Light Autumn Chicken Salad
Ingredients: 6 ribs celery, cut into large chunks; 6 carrots, peeled and cut into large chunks; ½ bunch parsley; 1 leek, white part and 1 inch green, well rinsed and slit down the middle; ½ teaspoon salt; 1 cucumber, peeled and cut into ¼-inch-thick slices; 3 whole chicken breasts (about 3 pounds), well rinsed, patted dry, and halved; 3 large fennel bulbs, halved; 1 large bunch dill; Finely chopped fresh dill, for garnish; 2 cups Dill Mayonnaise

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A perfect luncheon dish for an October Sunday—delicate chicken breasts and light dill mayonnaise complemented by the licorice taste of fennel.

Ingredients

6 ribs celery, cut into large chunks
6 carrots, peeled and cut into large chunks
½ bunch parsley

Gluten-free
Vegetarian
October
Autumn

Method

Fill a 6-quart stockpot with water. Add the celery, carrots, parsley, leek, and salt. Bring to a boil, and skim any scum that appears. Reduce the heat to low, and simmer for 30 minutes.
Add the dill to the broth. Slip the fennel into the broth, and cook at a gentle boi