Chicken Salad with Roasted Red Pepper and Fennel

Chicken Salad with Roasted Red Pepper and Fennel

Ingredients:
Cooked and diced dark and white meat from a 3-4 pound chicken.
2 Tablespoons of finely chopped fennel
3 Tablespoons of chopped roasted red sweet pepper
1/3 cup of finely chopped celery
1 Small onion, finely chopped
2 cloves of finely chopped carlic
1 1/2 tablespoons of Dijon mustard
3/4 cup of low-fat mayonnaise
2 tablespoons of Parmesan cheese
1/3 cup of seedless green grapes (sliced in half)
Salt and pepper to taste

Saute the chopped onion and fennel using medium heat for 3-4 minutes. Toss in the garlic and cook for another 2-3 minutes. Do not allow the onion, fennel, or garlic to burn.

Get a medium size mixing bowl and add the diced chicken, mayonnaise, Dijon mustard, roasted red sweet pepper, celery, and sauteed vegetables. Add the Parmesan cheese, grapes, and salt and pepper to taste. Mix carefully. Decide whether you need a bit more mayonnaise.

I put the chicken salad in finger rolls and served it with roasted cauliflower and a spinach salad with goat cheese and cherry tomatoes.