• Combine salt and pepper in a bowl. Heat a large saute pan over medium-high heat. Coat with cooking spray. Sprinkle chicken with some of the salt mixture; place in saute pan. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes (flip halfway through cooking time). Remove from pan; set aside.

  • In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt mixture. Core the apple, and cut into 1/4-inch dice. Place in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Serve on pumpernickel bread, open-faced, with watercress.

Reviews (4)

46 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 3
Rating: Unrated
This is way too much mustard, we couldn't eat it
Rating: Unrated
I'm sure they mean fennel bulb. You're thinking of fennel seed. Chopped fennel bulb would be very good in this...
Rating: Unrated
My sister made this for my bridal shower and it was fabulous.
Rating: Unrated
Uh.... 1 cup of finely diced fennel? Does that read correctly?