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Roasted Chicken Salad With Fennel & Black Olives

Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 small red onion, halved, thinly sliced into half moons, and soaked in ice water for 1 hour

1/2 cup mayonnaise, seaoned to taste with fresh lemon juice; more as needed

Kosher salt and freshly ground black pepper

1/2 cup oil-cured black olives, rinsed, patted dry, pitted, and coarsely chopped

5 Tbs. extra-virgin olive oil

6 inner ribs celery, cut into 1/8-inch slices

3 cloves garlic, chopped

2 medium heads fennel, trimmed, halved, and cut lengthwise into 1/8-inch slices

3-1/2-lb. whole chicken, rinsed and dried

Finely grated zest of 2 lemons

3 Tbs. chopped fresh flat-leaf parsley

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