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Chicken Salad with Olives, Fennel, and Orange


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  • 1 large orange
  • 2 cups shredded ready-to-eat roasted skinned boned chicken breasts (about 2 breasts)
  • 1 cup thinly sliced fennel bulb (about 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


Servings 1


Step 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.

Serving Size: 1 cup

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