Chicken Salad With Olives, Fennel, and Orange

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.