Chicken Salad With Fennel, Orange and Olives (Ww Co

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions