Chicken salad with fennel, apple and bacon
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Gastrotools
Recipes from professionals
A homemade chicken salad with celery, pickles and a hint of curry is a sure hit on this year's Danish Easter and Christmas lunch table. Optionally use leftover chicken from a roasted or boiled chicken. Alternatively, you can cook a couple of chicken thighs for about 45 minutes until tender. Cool them and pick the meat from the bones.
Servings
: 4
people
Ingredients
1 stalk celery
2 cornichons
1.5 dl creme fraiche 18%
4 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp curry
0.25 lemon
1 pinch sugar
400 g cooked and shredded chicken thigh meat
0.5 fennel
4 slices bacon
1 apple
Fresh herbs for garnish, e.g. watercress and cress
Rye bread or toasted French bread for serving
Salt and pepper
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Instructions
Step 1/7
Dice the celery and cornichons into small cubes.
Step 2/7
Mix creme fraiche with mayonnaise, mustard and curry, and season with lemon juice, sugar, salt and pepper.
Step 3/7
Fold in chicken, celery and cornichons.
Step 4/7
Halve the fennel, and slice it very finely – optionally on a mandoline. Place the sliced fennel in ice water.
Step 5/7
Fry bacon crispy in a pan, and let it drain on paper towels.
Step 6/7
Slice the apple into thin pieces.
Step 7/7
Plate the chicken salad on bread, and top with bacon, fennel, apple and fresh herbs.
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