FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Roasted Chicken Salad With Fennel & Black Olives

Nutrition per serving    (USDA % daily values)
CAL
358
FAT
87%
CHOL
43%
SOD
12%

Comments

Add a comment

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

You might also like

Tarragon Chicken Salad
Yummy Supper
Salad Of Roast Chicken & Spring Vegetables With...
Fine Cooking
Jar Restaurant's Chopped Salad
Saveur
Jar Chopped Salad
Los Angeles Times
Mustard-Roasted Chicken With Warm Frisée Salad...
Epicurious
Moroccan Chicken + Apricot Salad
The Year In Food
Zuni Cafe’s Roasted Chicken + Bread Salad
smitten kitchen
Mexican Roast Chicken & Carrots
Every Day with Rachael Ray
Chicken Salad With Apple, Arugula, Pine Nuts An...
The Year In Food
Curried Honey Dijon Roasted Chicken
Closet Cooking