There’s a lot of crunch in this salad with the fennel and celery offset by the avocado and it’s very simple to make, especially if you use a store bought roasted chicken and take the skin off. The dressing is lemon juice and olive oil combined. It can look a bit bland in the salad bowl so I added some of the fennel fronds for decoration. Omit the chicken and you have a vegetarian or vegan salad.
1 bulb of fennel – sliced and chopped
2 sticks of celery – sliced in smallish slices
1 breasts of chicken – sliced and chopped
1 avocado – cut into small chunks
Juice of 1/2 a lemon
2 tbsp. olive oil
Salt and freshly ground black pepper
Fennel fronds for decoration
Combine the fennel, celery, chicken and avocado in a large mixing bowl.
Whisk together the lemon juice and oil and season with salt and pepper. Pour over the salad ingredients, mix well together and transfer to a salad bowl or platter.
Decorate with fennel fronds and serve.