ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Date and Chicken Salad

Yield Makes 4 servings
Prep Time: about 20 minutes. Notes: Choose tangerines that have tight skins, such as Kinnow.


  • 1 head fennel (3 1/2 to 4 in. wide)
  • 2 cups shredded boned, skinned cooked chicken breast
  • 10 Medjool dates (about 2 in. long)
  • 1/2 pound tangerines (see notes)
  • 1/3 cup seasoned rice vinegar
  • 1 teaspoon salad oil (optional)
  • 1/4 teaspoon cayenne
  • Salt

Nutrition Information

  • calories 317
  • caloriesfromfat 8.5 %
  • protein 25 g
  • fat 3 g
  • satfat 0.7 g
  • carbohydrate 51 g
  • fiber 5.1 g
  • sodium 600 mg
  • cholesterol 60 mg

How to Make It

  1. Trim stalks from fennel. Rinse feathery green leaves; chop enough to measure 2 to 3 tablespoons and save a few others for garnish. Discard remaining leaves and stalks. Trim root end, any bruised areas, and coarse fibers from fennel head. Rinse head and cut into paper-thin slices. In a bowl, combine chopped leaves, sliced fennel, and chicken.

  2. Cut dates lengthwise into 1/2-inch-wide slices; discard pits. Add dates to bowl.

  3. Rinse tangerines and cut in half crosswise. Ream juice from 1/2 the fruit and add to bowl. Cut remaining tangerines (including peel) vertically into paper-thin slices, discarding seeds; add to bowl, along with vinegar and oil. Sprinkle mixture with cayenne, mix gently, and spoon onto plates. Garnish with a few of the reserved green fennel leaves. Add salt to taste.

  4. Note: Nutritional analysis is per serving.