Chicken Salad With Olives, Fennel, and Orange

Recipe from Cooking Light

More From Cooking Light

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Salad With Olives, Fennel, and Orange Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy