Fennel And Chicken Salad - cooking recipe

Ingredients

2 fennel bulbs
2 c. chopped cooked chicken
1 large shallot, minced
salt and pepper to taste
1 c. mayonnaise
1/2 tsp. Dijon mustard
2 Tbsp. Pernod

Preparation

Trim stems from fennel and peel bottoms.
Chop 1 tablespoon of the fronds; set aside.
Chop bulbs and combine with chicken and shallots.
Beat mayonnaise with mustard and Pernod until smooth. Add chicken mixture, salt and pepper to taste and garnish with fronds.