I cheated a bit on this one....I cooked the chicken in the crock pot, shredded it and added the rest of the ingredients!
1 1/4 cups mayonnaise
1/2 cup plain yogurt
1 teaspoon finely grated fresh lemon zest
1/4 cup fresh lemon juice
1 1/2 teaspoons fennel seeds, toasted and cooled, then lightly crushed
1 1/2 teaspoons salt
1 teaspoon black pepper
1 cup chopped fresh basil
3 cups finely chopped fennel bulb
I made the raspberry rhubarb sauce by combining raspberry preserves and food processed rhubarb! Any jam would go great with this sandwich! It is just nice to have a little bit of sweetness to balance the fennel! YUM!
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