Chicken Salad with Pickled Fennel, Watercress, and Macadamia Nuts

Name: Chicken Salad with Pickled Fennel, Watercress, and Macadamia Nuts
Yield: Serves 4 to 6
Ingredients: ¾ cup, seasoned rice vinegar; ¼ cup, water; 1 , garlic clove, peeled and smashed; 1 (3-inch) strip, orange zest; ¼ teaspoon, fennel seeds; ⅛ teaspoon, black peppercorns; ⅛ teaspoon, mustard seeds; 1 , fennel bulb, stalks discarded, 2 tablespoons fronds minced and bulb halved, cored, and sliced thin; , Salt and pepper; 4 (6- to 8-ounce), boneless, skinless chicken breast, trimmed; 2 tablespoons, extra-virgin olive oil; 10 ounces (10 cups), watercress, torn into bite-size pieces; ½ cup, macadamia nuts or cashews, toasted and chopped

1 comment

Main Courses

Chicken

A cookbook recipe exclusively for All-Access members from Spiced

SERVES4 to 6

TIME1 hour, plus 1 hour cooling

Chicken Salad with Pickled Fennel, Watercress, and Macadamia Nuts

A cookbook recipe exclusively for All-Access members from Spiced

WHY THIS RECIPE WORKS

We loved the way a quick stint in a spiced, hot brine rounded out the fresh, vegetal flavor of fennel with the more floral notes of fennel seeds. The base of our quick pickle brine was sweet and mellow rice vinegar, which we balanced and pu...

This is a members' feature.