An adaptation of a Cooking Light recipe. This is light and refreshing with a pleasing contrast between the sweetness of the orange and dressing, the licorice flavor of the fennel and the saltiness of the olives. Perfect for lunch or brunch. Since there is no dairy involved, this salad travels well.
- 1 1⁄2 cups thinly sliced fennel bulbs (1 small bulb or 1/2 large bulb)
- 1⁄4 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 1⁄2 tablespoons minced fennel leaves
- 1 1⁄2 tablespoons white wine vinegar or 1 1⁄2 tablespoons white balsamic vinegar
- 1⁄2 tablespoon water
- 1⁄2 teaspoon Splenda sugar substitute or 1⁄2 teaspoon sugar
- 1 teaspoon extra virgin olive oil
- 1 pinch black pepper
- Prepare the dressing by whisking all ingredients together in a small bowl. Reserve.
- To prepare the salad:.
- Slice the fennel bulb in half lengthwise. Cut the bulb halves into very thin slices, 1/8 inch thick or less, until you have the suggested amount. Repeat with the red onion.
- To make the orange segments, use a sharp knife trim the bottom of the orange just enough to create a stable base. Cut the peel off the orange just trimming off the peel and membrane. Cut the orange in half. Take the blade end run it against the membrane of each segment to separate each segment. Add segments to the fennel.
- 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.
- Dice the chicken breast into 1/2 inch cubes or shred into pieces. Add to the salad along with the olives.
- Toss dressing into the salad and let sit for 10 minutes and serve. This can be made up to 12 hours in advance and kept in the icebox.