Clementine, Fennel and Roast Chicken Salad

Clementine, Fennel and Roast Chicken Salad
  • 4 servings
  • 0:20 Preparation
  • 0:00 Cooking
  • 0:20 Total Time


Add all
  • Dressing:

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)

    raspberry vinegar

  • 1 Tbsp.
    (15 mL)


  • Salt to taste

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • Salad

  • 6

    moroccan clementines, separated into segments with white pith removed

  • 1/2 cups
    (125 mL)

    thinly sliced fennel bulb

  • 1/4 cups
    (60 mL)

    diced roast chicken

  • curly endive, watercress as needed

  • pitted black olives to taste


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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