Chicken Salad With Olives, Fennel, and Orange

Cooking Light
3 servings (serving size: 1 cup)


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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


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.

Note: We recommend serving this salad the same day it's made.

Created date

October 1997

Nutritional Information

Calories 138
Caloriesfromfat 20 %
Fat 3.1 g
Satfat 0.9 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 8.8 g
Carbohydrate 9.2 g
Fiber 2.4 g
Cholesterol 47 mg
Iron 1.2 mg
Sodium 461 mg
Calcium 59 mg