Chicken Salad with Fennel and Oranges Recipe
Here are two different recipes you can serve together or separately— you can have them warm, room temp or cold - they're perfect for Brunch, Lunch, or Dinner (BLD). The chicken salad gets a little help from the store, using a rotisserie chicken here and simply adding some big flavors for an easy, tasty dressing up the chicken. For the pesto, charring the scallions is a simple way to switch up your pesto game. Enjoy!
To complete the meal, make with Pasta with Charred Scallion Pesto.
Featured in Rachael Ray's Meals in Minutes.
Ingredients
- 1 rotisserie chicken
- 1 bulb fennel
- 4 seedless oranges or blood oranges when in season
- 1 package or about 8 cups of wild arugula or arugula
- 2 heads of endive, leaves separated from core
- 1 small red onion or a sweet Vidalia onion when in season
- 2 tablespoon fresh oregano, leaves pulled from stem or 2 teaspoons dried
- 1 small bunch flat parsley
- 2 tablespoons citrus vinegar or white balsamic vinegar
- About ¼ cup, 4 tablespoons, EVOO
- Salt and pepper or red chili flakes
Directions
Remove the chicken breasts and slice with skin. Remove the remaining meat, discard skin and bones and slice or pull meat.
Quarter and core the fennel and thinly slice by hand or with mandolin. Reserve a handful of fronds and chop.
Cut the ends and skin off 3 oranges and slice into wheels. Cut the remaining orange in half.
Arrange arugula on a large patter and slice endive and add to arugula.
Thinly slice the red onion and rough chop the oregano and parsley. Arrange the onions, chopped herbs, orange slices and sliced fennel on the salad and dress with juice of 1 orange, vinegar, EVOO and salt and black or red pepper, arrange chicken over salad and serve.
