Makes about 20 appetizers
3 large zucchini, cut lengthwise into 1/8-inch-thick slices
1 tablespoon olive oil
1/8 teaspoon salt, plus more to taste
Ground black pepper
Cherry almond chicken salad:
3 cups cooked chicken, cut into 1/2-inch cubes
1/2 cup chopped fennel bulb
2 tablespoons finely chopped shallot
1/2 cup diced red onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon poppy seeds
3/4 cup mayonnaise
1 cup pitted dark cherries, chopped
1 cup sliced and toasted almonds
For zucchini: Preheat grill or grill pan to medium.
Brush the slices of zucchini with oil on both sides. Sprinkle the zucchini slices with salt and pepper.
Grill until tender, about 4 minutes per side. Allow to cool completely in the refrigerator.
For chicken salad: In a large bowl, combine the chicken, onions, fennel, shallot, salt and pepper; set aside. In a small bowl, add the lemon juice and poppy seeds to the mayonnaise and stir to incorporate. Then pour the mayonnaise mixture over the chicken mixture and combine the two. Then fold in the cherries gently, followed by the toasted almonds.
To assemble the roll-ups, take a grilled slice of zucchini, and place 2 teaspoons to 1 tablespoon of the chicken salad on its edge. Then roll up the slice tightly around the chicken salad, like a piece of sushi, and fasten the end with a toothpick. You might need two toothpicks per roll-up. Continue this process until you are out of zucchini slices.