Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Roasted Chicken Salad with Fennel & Black Olives

Article Image
France Ruffenach

Servings: eight to ten as part of a buffet.

 

Ingredients

  • 3-1/2-lb. whole chicken, rinsed and dried
  • Kosher salt and freshly ground black pepper
  • 5 Tbs. extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 1/2 cup mayonnaise, seaoned to taste with fresh lemon juice; more as needed
  • 2 medium heads fennel, trimmed, halved, and cut lengthwise into 1/8-inch slices
  • 6 inner ribs celery, cut into 1/8-inch slices
  • 1/2 cup oil-cured black olives, rinsed, patted dry, pitted, and coarsely chopped
  • 3 Tbs. chopped fresh flat-leaf parsley
  • Finely grated zest of 2 lemons
  • 1 small red onion, halved, thinly sliced into half moons, and soaked in ice water for 1 hour

Nutritional Information

      Nutritional Sample Size based on ten servings
      Calories (kcal) : 290
      Fat Calories (kcal): 200
      Fat (g): 22
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 55
      Sodium (mg): 500
      Carbohydrates (g): 6
      Fiber (g): 2
      Protein (g): 18

Preparation

  • Up to a day before serving, roast the chicken: Heat the oven to 375°F. Massage salt and pepper all around the cavity of the chicken and on the skin of the bird. Drizzle with 2 Tbs. of the olive oil and rub that in as well. Set the chicken on a rack in a shallow roasting pan and roast until an instant-read thermometer inserted in the thickest part of the thigh reads 170° to 175°F, or the juices run clear, about 75 minutes. Remove from the oven and let cool to room temperature. Pick the meat off the chicken. By hand, shred the meat into bite-size pieces along the grain of the meat. Discard any skin, bones, or cartilage (or save for stock). If working ahead, wrap the meat tightly and refrigerate.
  • The day of the party, assemble the salad: In a small saucepan, combine the remaining 3 tablespoons oil with the chopped garlic. Heat slowly until the garlic begins to brown, 4 to 5 minutes. Pour into a small bowl to cool. The garlic should be lightly toasted.
  • In a large mixing bowl, combine the shredded chicken with the mayonnaise and toss gently. Add the fennel, celery, olives, parsley, lemon zest, and toasted garlic with its oil. Drain the onions, dry them on a towel, and add them to the salad. If the salad seems dry, add more mayonnaise. Taste and adjust the seasonings. Put the salad on a platter or in a serving bowl. Cover with plastic wrap and refrigerate. Serve cold.

Reviews

Rate or Review

Reviews

  • Jenski | 01/30/2013

    This is one of my stand-by salads, I have been making it for years, it holds for a day or two in the refrigerator beautifully. I make it for my sack lunches, and also for entertaining, my friends love it too!

  • BillieM | 06/23/2008

    I've been looking for a fennel chicken salad recipe. This roasted chicken salad is okay but it just seemed to need a little something else so I'm still looking for the ultimate recipe.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Greenough, Montana (411)

This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks