Chicken Salad with Fennel, Arugula, and Blue Cheese

Total Time
7 min
7 min
0 min
The unexpected combination of fennel and blue cheese turn this no-cook recipe into a refreshing gourmet inspired chicken salad. What’s more? You can have this no-cook dinner ready to serve in under 10 minutes. For best results, thinly slice the fennel and red onion using a large chef’s knife or mandoline. Finely chop the fennel fronds and sprinkle over the salad right before serving for a pretty garnish and extra-burst of sweet licorice-like flavor. Plan to use any a leftover chicken you have in the fridge or grab some from your supermarket’s deli. Or branch out and try this crisp salad with cooked shrimp or salmon for variation.



5 oz

Fat free red wine vinaigrette

4 Tbsp, divided

Cooked boneless skinless chicken breast

1½ cup(s), chopped

Uncooked fennel bulb

½ medium, thinly sliced

Cherry tomatoes

1 cup(s), halved

Red onion

½ small, thinly sliced

Black pepper

¼ tsp

Blue cheese

¼ cup(s), crumbled, not packed, crumbled

Pine nuts

2 tsp


  1. Toss together the arugula and 2 tablespoons of the vinaigrette in a large bowl. Divide the arugula evenly between 2 plates.
  2. Put the chicken, fennel, tomatoes, onion, the remaining 2 tablespoons vinaigrette, and the pepper in the same bowl and toss to coat.
  3. Spoon the chicken mixture evenly on top of the arugula and sprinkle with the blue cheese and pine nuts. Yields about 2 cups arugula and 2 cups chicken salad per serving.