Print Options:

Date and Chicken Salad





Yields
Makes 4 servings

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

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories317
% Daily Value *
Total Fat 3g4%

Saturated Fat 0.7g4%
Cholesterol 60mg20%
Sodium 600mg27%
Total Carbohydrate 51g19%

Dietary Fiber 5.1g19%
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.