Fennel and Clementine Salad with Chicken, Almonds, and Feta

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Fennel and Clementine Salad with Chicken, Almonds, and FetaRecipe

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Fennel's licorice-y sweetness is a great match for juicy citrus and salty feta. But if it's not your favorite, swap the fennel out in favor of thinly sliced red onion.

Serves 4 (serving size: about 1 1/2 cups)

Ingredients

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3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon honey
3/8 teaspoon kosher salt, divided
1 garlic clove, minced
1/2 cup chopped fresh flat-leaf parsley
1/2 cup thinly sliced fennel bulb
1 (4-ounce) package watercress
8 ounces shredded skinless, boneless rotisserie chicken breast
2 clementines, peeled and segmented
1/4 cup sliced almonds, toasted
1 tablespoon chopped fennel fronds
2 ounces feta cheese, crumbled (about 1/2 cup)
1/8 teaspoon freshly ground black pepper

Preparation

1. Combine oil, vinegar, honey, 1/4 teaspoon salt, and garlic in a small bowl, stirring with a whisk. Combine parsley, fennel, and watercress in a large bowl. Drizzle watercress mixture with 2 tablespoons dressing; toss to combine. Arrange watercress mixture on a large serving platter.

2. Arrange chicken and clementines over watercress mixture. Sprinkle with almonds, fronds, and feta cheese. Drizzle with remaining dressing. Sprinkle with remaining 1/8 teaspoon salt and pepper.

Created date

October 2015

Nutritional Information

Calories 280
Fat 18.1 g
Satfat 4.2 g
Monofat 10.7 g
Polyfat 2.1 g
Protein 21 g
Carbohydrate 10 g
Fiber 2 g
Cholesterol 63 mg
Iron 1 mg
Sodium 556 mg
Calcium 162 mg