Date and Chicken Salad

Yields Makes 4 servings
Prep Time: about 20 minutes. Notes: Choose tangerines that have tight skins, such as Kinnow.

Ingredients

 1 head fennel (3 1/2 to 4 in. wide)
 2 cups shredded boned, skinned cooked chicken breast
 10 Medjool dates (about 2 in. long)
 1/2 pound tangerines (see notes)
 1/3 cup seasoned rice vinegar
 1 teaspoon salad oil (optional)
 1/4 teaspoon cayenne
  Salt
Nutrition Facts

Servings 0

Amount Per Serving
Calories 317Calories from Fat 8.5
% Daily Value *
Total Fat 3g5%
Saturated Fat 0.7g4%
Cholesterol 60mg20%
Sodium 600mg25%
Total Carbohydrate 51g17%
Dietary Fiber 5.1g21%
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Trim stalks from fennel. Rinse feathery green leaves; chop enough to measure 2 to 3 tablespoons and save a few others for garnish. Discard remaining leaves and stalks. Trim root end, any bruised areas, and coarse fibers from fennel head. Rinse head and cut into paper-thin slices. In a bowl, combine chopped leaves, sliced fennel, and chicken.

Step 2
2

Cut dates lengthwise into 1/2-inch-wide slices; discard pits. Add dates to bowl.

Step 3
3

Rinse tangerines and cut in half crosswise. Ream juice from 1/2 the fruit and add to bowl. Cut remaining tangerines (including peel) vertically into paper-thin slices, discarding seeds; add to bowl, along with vinegar and oil. Sprinkle mixture with cayenne, mix gently, and spoon onto plates. Garnish with a few of the reserved green fennel leaves. Add salt to taste.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1 head fennel (3 1/2 to 4 in. wide)
 2 cups shredded boned, skinned cooked chicken breast
 10 Medjool dates (about 2 in. long)
 1/2 pound tangerines (see notes)
 1/3 cup seasoned rice vinegar
 1 teaspoon salad oil (optional)
 1/4 teaspoon cayenne
  Salt

Directions

Step 1
1

Trim stalks from fennel. Rinse feathery green leaves; chop enough to measure 2 to 3 tablespoons and save a few others for garnish. Discard remaining leaves and stalks. Trim root end, any bruised areas, and coarse fibers from fennel head. Rinse head and cut into paper-thin slices. In a bowl, combine chopped leaves, sliced fennel, and chicken.

Step 2
2

Cut dates lengthwise into 1/2-inch-wide slices; discard pits. Add dates to bowl.

Step 3
3

Rinse tangerines and cut in half crosswise. Ream juice from 1/2 the fruit and add to bowl. Cut remaining tangerines (including peel) vertically into paper-thin slices, discarding seeds; add to bowl, along with vinegar and oil. Sprinkle mixture with cayenne, mix gently, and spoon onto plates. Garnish with a few of the reserved green fennel leaves. Add salt to taste.

Step 4
4

Note: Nutritional analysis is per serving.

Date and Chicken Salad
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