Barbecue Chicken Salad with Fennel
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Ingredients:
Preheat oven to 350 degrees. Combine ½ teaspoon of salt with onion powder, paprika and chili powder, and sprinkle over chicken. Heat on skillet at medium-high for 2 minutes on each side. Place in oven and bake for 10 additional minutes. Then remove pan and refrigerate until chilled. Cut chicken into bite-sized pieces and combine in a bowl with remaining ingredients. Toss and serve.
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ancho chili powder
- ¾ teaspoon divided sea salt
- 8 ounces halved skinless, boneless chicken breast
- ½ cup thinly sliced steamed fennel
- ¼ cup coarsely chopped celery
- ¼ cup thinly sliced red onion
- 1 tablespoon apple cider vinegar
Preheat oven to 350 degrees. Combine ½ teaspoon of salt with onion powder, paprika and chili powder, and sprinkle over chicken. Heat on skillet at medium-high for 2 minutes on each side. Place in oven and bake for 10 additional minutes. Then remove pan and refrigerate until chilled. Cut chicken into bite-sized pieces and combine in a bowl with remaining ingredients. Toss and serve.