With the warm weather soon approaching us we shift to eating lighter and healthier foods and substitute the stove with our gas and charcoal grills. This recipe for chicken salad is a great choice for a great luncheon or light supper.
Instead of traditional mayonnaise base dressing I’ve opted for a lighter, refreshing, healthier and bold tasting citrus dressing flavored with toasted cumin and fennel seed. Mix up your favorite greens and top with this terrific chicken salad. Garnish with fresh fruit avocado and nuts and enjoy!
Severson caters to private dinner parties and teaches private or group cooking lessons. He can be reached at philchef1@netzero.net or (612) 802-0616.

Ingredients
Dressing
2-Tbsp. Dijon Mustard
2-Tbsp. Honey
1-Cup Canola Oil
1-Tsp. Sesame Oil
2-Tbsp. Fresh Lemon Juice
2-Tbsp. Fresh Lime Juice
3-Tbsp. Fresh Orange Juice
1/4-Tsp. Orange Zest
1/4-Tsp. Lemon Zest
1-Tsp. Cumin Seed (toasted)
1-Tsp. Fennel Seed (toasted)
1-Tsp. Kosher Salt
1-Tsp. Fresh Ground Pepper

Chicken Salad
3-Cups Skinless Cooked Chicken (shredded)
1/3-Cup Red Bell Pepper (thin slice)
1/2-Cup Celery (thin slice)
1/4-Cup Red Onion (thin slice)
1/3-Fresh Pineapple (sm dice)
1/3-Cup Toasted Cashews
2-Tbsp. Fresh Parsley (chopped)
1-Tbsp. Cilantro (chopped)
Mixed greens and spinach leaves, fresh fruit, avocado.

Method
For dressing toast cumin and fennel seed until fragrant in a dry sauté pan on top of stove. Blend in a coffee grinder specifically used for spices. Add all ingredients in a blender and blend for 10 seconds. Refrigerate for salad. For salad combine all ingredients and half the dressing. Check salad for seasoning and a touch more salt and pepper if needed. Combine mixed greens and spinach leaves. Place greens on plates. Top with chicken salad. Garnish with cashews your favorite fresh fruit and or avocado. Drizzle with dressing.
Serves 4