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Chicken Salad With Olives, Fennel, and Orange

Yield 3 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  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.