Chicken Salad With Olives, Fennel, and Orange |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 large orange |
2 cups shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts) |
1 cup thinly sliced fennel bulb (1 medium bulb) |
1 1/2 tablespoons minced fennel fronds |
1 1/2 tablespoons white wine vinegar |
1 tablespoon minced shallots |
1/2 teaspoon sugar |
1/2 teaspoon extra-virgin olive oil |
6 oil-cured olives, pitted and thinly sliced |
Directions:
1. Peel orange, and cut in half lengthwise. Cut orange halves horizontally into slices. Combine orange and remaining ingredients in a large bowl, and toss well.
2. Note: We recommend serving this salad the same day it's made.
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