A refreshing chicken salad featuring the crisp flavors of fennel and green apple, with the sweetness of dates and a hint of lemon zest, all bound together with mayonnaise and yogurt. Perfect for lettuce wraps or crackers.
To prepare the chicken breast: Boil the chicken breast with salt, garlic, and chicken bouillon. Once cooked, cool it down completely and then shred it. For the salad: Dice the fennel and apple into bite-sized pieces. Use the whole fennel, separating the leaves from the stems to chop the leaves finely. Chop the shallot and dates into small pieces. In a large bowl, combine the shredded chicken, diced fennel, apple, chopped shallot, and chopped dates. Add the mayonnaise and plain yogurt. Season with salt and pepper to taste, mixing well until everything is thoroughly incorporated. Chill the salad in the fridge for at least an hour before serving. Enjoy in lettuce wraps or serve with crackers.
