Amazing Chicken Salad

BACK TO BASICS | by JEAN GALTON

WHAT TO DO WITH THAT LEFTOVER ROASTED CHICKEN wasting away in the back of the fridge? Elevate it to an amazing chicken-salad sandwich. Here’s one full of crunchy fresh fennel, sweet golden raisins and toasted pine nuts. Definitely a sandwich that can be a dinner.

© ANGIE NORWOOD BROWNE

Chicken and Fennel Salad Sandwich
Serves 4

1/3 cup mayonnaise
1 tablespoon lemon juice
Salt and pepper
1 fennel bulb
2 cups diced cooked chicken
2 tablespoons toasted pine nuts
2 tablespoons golden raisins
1 large baguette
1 bunch watercress

In a large bowl, combine the mayonnaise, lemon and salt and pepper. Chop 2 tablespoons of the fennel fronds and stir into the mayonnaise. Coarsely chop the bulb of the fennel until you have 2/3 cup. Add to the mayonnaise along with the chicken, pine nuts and raisins. Cut the baguette into 4 pieces and line with the watercress. Top with the chicken salad and serve.