Roast Chicken Salad

Keeping with this recent theme of posts to do with leftovers, I thought this warm salad of leftover chicken might make a timely addition. With the mercury dropping, or, in Oxford's case, a seemingly constant cold rain falling, I find myself craving stodge in a primal way--somewhere, deep in those rare, remaining empty fat cells there is a concerted, biological chorus of voices cooing 'fatten up for winter!'

And in a last-ditch effort this week to stick to healthy dinners, this salad fit the bill as both warming, satisfying and...well...not unhealthy.

Mixed greens, washed and torn
1/2 small white onion, finely sliced
1 garlic clove, minced
1/2 bulb fennel, finely sliced, exterior layer removed and discarded.
1 apple (Pink Lady is a favourite), cut into fine slices
Leftover roasted chicken
Stilton or blue cheese, crumbled, to taste
Cashew nuts (optional; toasted almonds or pine nuts could work, too)

3 Tbs. olive oil
1 Tbs. white wine vinegar
1 tsp. Dijon mustard (whole grain mustard would be fine as well)
Salt
Pepper

In a small saute pain, add 2 tsp. olive oil and saute the onion over medium-high heat until soft and beginning to brown; then, add the sliced fennel and garlic and continue to saute another 2-3 minutes. Lower the heat and add in cubed chicken, stirring until the chicken is heated through.

Whisk together the last five ingredients in a large bowl and toss with salad greens. Layer the greens on a plate, followed by the sliced apples, chicken/onion/fennel mixture, Stilton, and cashews.

The salty tang of cheese, sweet apple, combined with the savoury warm ingredients hits every note and creates a satisfying mouthfeel without any stodge!