Fennel and Clementine Salad with Chicken, Almonds, and Feta

Fennel’s licorice-y sweetness is a great match for juicy citrus and salty feta. But if it’s not your favorite, swap the fennel out in favor of thinly sliced red onion.



3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon honey
3/8 teaspoon kosher salt, divided
1 garlic clove, minced
1/2 cup chopped fresh flat-leaf parsley
1/2 cup thinly sliced fennel bulb
1 (4-ounce) package watercress
8 ounces shredded skinless, boneless rotisserie chicken breast
2 clementines, peeled and segmented
1/4 cup sliced almonds, toasted
1 tablespoon chopped fennel fronds
2 ounces feta cheese, crumbled (about 1/2 cup)
1/8 teaspoon freshly ground black pepper


1. Combine oil, vinegar, honey, 1/4 teaspoon salt, and garlic in a small bowl, stirring with a whisk. Combine parsley, fennel, and watercress in a large bowl. Drizzle watercress mixture with 2 tablespoons dressing; toss to combine. Arrange watercress mixture on a large serving platter.

2. Arrange chicken and clementines over watercress mixture. Sprinkle with almonds, fronds, and feta cheese. Drizzle with remaining dressing. Sprinkle with remaining 1/8 teaspoon salt and pepper.

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