Date and Chicken Salad

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

Yield: Makes 4 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 8.5%
  • Protein: 25g
  • Fat: 3g
  • Saturated fat: 0.7g
  • Carbohydrate: 51g
  • Fiber: 5.1g
  • Sodium: 600mg
  • Cholesterol: 60mg

Ingredients

  • 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

Preparation

  1. 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. 2. Cut dates lengthwise into 1/2-inch-wide slices; discard pits. Add dates to bowl.
  3. 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.
My Notes

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

Add Note

Date and Chicken Salad Recipe at a Glance
advertisement
  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