This is the perfect, light, flavorful salad just in time for Spring! Such a fun mix of herbs, plus a homemade lemon vinaigrette offers something different with each bite. This can be a meal in itself, or a great side dish! Low carb and nutrient dense!

INGREDIENTS

• 4 cups chicken broth
• 1 lemon, sliced thin
• 2 cloves garlic, minced
• 6 thyme sprigs
• 2 boneless, skinless chicken breasts (around 6 oz each – I used bone in, skin on since that’s what I had on hand!)
• ½ cup fresh lemon juice
• 1 Tbsp Dijon mustard
• 1/3 cup avocado oil
• 1 fennel bulb, sliced thin (save the fronds)
• 1 small apple, sliced thin (I prefer tart apples. Pick your favorite!)
• 2 radishes, sliced thin
• 1 small bunch of green lettuce, chopped
• 1 cup fresh parsley leaves
• 1 cup fresh mint leaves
• 1 medium avocado, diced
• ½ cup pistachios, chopped

DIRECTIONS

Heat in a medium saucepan over medium heat: the chicken broth, lemon slices, garlic and thyme.

Add the chicken breast, bring to a boil. Reduce heat to low then simmer for 4 minutes.

Cover pot, turn heat off and set pot aside to cool to room temperature.

Remove chicken from broth and shred with forks.

Whisk lemon juice and mustard together in a small bowl. Add oil and whisk well. Season to taste with salt and pepper.

Combine fennel, apple, and radishes. Lettuce, herbs and half of the dressing in a large bowl. Toss to coat.

Move salad to a serving platter, top with shredded chicken, avocado, pistachios and fennel fronds. Drizzle the rest of the dressing over the salad and season as needed with salt and pepper.