Date and Chicken Salad

Name: Date and Chicken Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons cayenne; 1 head fennel (3 1/2 to 4 in. wide); 10 Medjool dates (about 2 in. long); 4 servings Salt; 79 milliliters seasoned rice vinegar; 227 grams tangerines (see notes); 473 milliliters shredded boned, skinned cooked chicken breast

Date and Chicken Salad is a gluten free, primal, and vegan recipe with 4 servings. One serving contains 219 calories, 2g of protein, and 0g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up boned, salt, medjool dates, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Trim stalks from fennel. Rinse feathery green leaves; chop enough to measure 2 to 3 tablespoons and save a few others for garnish. Discard remaining leaves and stalks. Trim root end, any bruised areas, and coarse fibers from fennel head. Rinse head and cut into paper-thin slices. In a bowl, combine chopped leaves, sliced fennel, and chicken.

Ingredients you will need

Whole Chicken