Chicken Salad With Olives, Fennel, and Orange

Yield: 3 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 20%
  • Fat: 3.1g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 8.8g
  • Carbohydrate: 9.2g
  • Fiber: 2.4g
  • Cholesterol: 47mg
  • Iron: 1.2mg
  • Sodium: 461mg
  • Calcium: 59mg

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

Preparation

  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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