Chicken Salad With Olives, Fennel, and Orange Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Dinner Recipes

Chicken Salad With Olives, Fennel, and Orange

Cooking Light OCTOBER 1997

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

Preparation

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.

Note: We recommend serving this salad the same day it's made.

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

Search for Recipes by Nutrition Data

Go to full version of

Chicken Salad With Olives, Fennel, and Orange recipe