Recipe #6016
Clementine, Fennel and Roast Chicken Salad
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 20 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- Dressing
- 1 tsp. (5 mL) Irresistibles Dijon mustard*
- 1 Tbsp. (15 mL) Irresistibles raspberry vinegar*
- 1 Tbsp. (15 mL) honey*
- Salt to taste
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- Salad
- 6 Moroccan clementines, separated into segments with white pith removed
- 1½ cups (375 mL) thinly sliced fennel bulb
- 1¼ cups (310 mL) diced roast chicken
- Curly endive, watercress as needed
- Pitted black olives to taste
Preparation
In a bowl, whisk dressing ingredients together.
In a large salad bowl, toss clementines, sliced fennel and diced chicken together with dressing.
Arrange greens in 4 salad plates. Spoon chicken salad in the centre of the greens and garnish with black olives, if desired. Serve with Irresistibles focaccia.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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