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Ingredients
- 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
Preparation
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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