Chicken Salad with Fennel & Favas

1 cup fresh shelled fava beans

2 large portobello mushrooms

1 cup coarsely chopped celery and leaves, plus a few ribs from the heart, thinly sliced on an angle

½ onion, thinly sliced

1 fennel bulb, cored and very thinly sliced or sliced on a mandoline

1 cup fresh flat-leaf parsley,

1 lemon, juiced

1 romaine heart, chopped

⅓ cup EVOO  

Crushed red pepper or coarsely ground black pepper

1 cup shaved Parmigiano-Reggiano or pecorino

3 cups pulled or chopped rotisserie chicken

¾ cup coarsely chopped walnuts or toasted hazelnuts, or 1/2 cup toasted pine nuts 

Whole grain or peasant bread, toasted, for serving (optional) 

Step 1

Bring a medium pot of water to a boil. Prepare an ice bath.

Step 2

Add the favas to the boiling water. Boil for 5 minutes, then drain and transfer the favas to the ice bath. Drain and peel the favas. 

Step 3

Using the tip of a spoon, gently scrape out the gills on the underside of the mushrooms. Wipe the tops of the mushrooms with a damp towel, then thinly slice. Transfer mushrooms to a large bowl, then toss with the celery, onion, fennel, parsley, and lemon juice. Season the salad with salt and let stand for 10 minutes.  

Step 4

Add the romaine and favas to the salad. Toss with the EVOO and season with the crushed red pepper. Gently toss in the cheese. Arrange the salad on a platter or plates. Top with the chicken and the nuts and serve with the bread, if using.