Chicken Salad With Olives, Fennel, And Orange

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1 large orange

2 cups shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)

1 cup thinly sliced fennel bulb (1 medium bulb)

1 1/2 tablespoons minced fennel fronds

1 1/2 tablespoons white wine vinegar

1 tablespoon minced shallots

1/2 teaspoon sugar

1/2 teaspoon extra-virgin olive oil

6 oil-cured olives, pitted and thinly sliced

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