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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep Time: about 20 minutes. Notes: Choose tangerines that have tight skins, such as Kinnow. Ingredients:
1 head fennel (3 1/2 to 4 in. wide) |
2 cups shredded boned, skinned cooked chicken breast |
10 medjool dates (about 2 in. long) |
1/2 pound tangerines (see notes) |
1/3 cup seasoned rice vinegar |
1 teaspoon salad oil (optional) |
1/4 teaspoon cayenne |
salt |
Directions:
1. Trim stalks from fennel. Rinse feathery green leaves; chop enough to measure 2 to 3 tablespoons and save a few others for garnish. Discard remaining leaves and stalks. Trim root end, any bruised areas, and coarse fibers from fennel head. Rinse head and cut into paper-thin slices. In a bowl, combine chopped leaves, sliced fennel, and chicken.
2. Cut dates lengthwise into 1/2-inch-wide slices; discard pits. Add dates to bowl.
3. Rinse tangerines and cut in half crosswise. Ream juice from 1/2 the fruit and add to bowl. Cut remaining tangerines (including peel) vertically into paper-thin slices, discarding seeds; add to bowl, along with vinegar and oil. Sprinkle mixture with cayenne, mix gently, and spoon onto plates. Garnish with a few of the reserved green fennel leaves. Add salt to taste.
4. Note: Nutritional analysis is per serving.
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