Chicken Salad With Fennel, Orange and Olives (Ww Core) Recipe

Name: Chicken Salad With Fennel, Orange and Olives (Ww Core)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups thinly sliced fennel bulbs (1 small bulb or 1/2 large bulb); 14 small red onion, cut into thin half moon slices; 1 large navel orange (see prep note below); 1 cup cooked boneless skinless chicken breast (cubed or shredded); 6 kalamata olives, pitted and thinly sliced; 1 ½ tablespoons minced fennel leaves; 1 ½ tablespoons white wine vinegar or 1 ½ tablespoons white balsamic vinegar; ½ tablespoon water; ½ teaspoon Splenda sugar substitute or ½ teaspoon sugar; 1 teaspoon extra virgin olive oil; 1 pinch black pepper

Servings: persons

1 ½ cups thinly sliced fennel bulbs (1 small bulb or 1/2 large bulb)
14 small red onion, cut into thin half moon slices
1 large navel orange (see prep note below)
1 cup cooked boneless skinless chicken breast (cubed or shredded)
6 kalamata olives, pitted and thinly sliced
1 ½ tablespoons minced fennel leaves
1 ½ tablespoons white wine vinegar or 1 ½ tablespoons white balsamic vinegar
½ tablespoon water
½ teaspoon Splenda sugar substitute or ½ teaspoon sugar
1 teaspoon extra virgin olive oil
1 pinch black pepper

1
Prepare the dressing by whisking all ingredients together in a small bowl.
2
Reserve.
3
To prepare the salad:.
4
Slice the fennel bulb in half lengthwise.
5
Cut the bulb halves into very thin slices, 1/8 inch thick or less, until you have the suggested amount.
6
Repeat with the red onion.
7
To make the orange segments, use a sharp knife trim the bottom of the orange just enough to create a stable base.
8
Cut the peel off the orange just trimming off the peel and membrane.
9
Cut the orange in half.
10
Take the blade end run it against the membrane of each segment to separate each segment.
11
Add segments to the fennel.
12
Peel orange, and cut in half lengthwise.
13
Cut orange halves horizontally into slices.
14
Combine orange and remaining ingredients in a large bowl, and toss well.
15
Dice the chicken breast into 1/2 inch cubes or shred into pieces.
16
Add to the salad along with the olives.
17
Toss dressing into the salad and let sit for 10 minutes and serve.
18
This can be made up to 12 hours in advance and kept in the icebox.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups thinly sliced fennel bulbs (1 small bulb or 1/2 large bulb), 14 small red onion, cut into thin half moon slices, 1 large navel orange (see prep note below), 1 cup cooked boneless skinless chicken breast (cubed or shredded), and more.

Yes, Chicken Salad With Fennel, Orange and Olives (Ww Core) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad With Fennel, Orange and Olives (Ww Core)

How did you like this recipe?

Frequently Asked Questions