Roast Chicken, Fennel & Cabbage Chopped Salad
Author: 
Recipe type: Salad
Cuisine: North American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A hearty, fresh summer salad featuring fennel, cabbage, roast chicken, feta, prosciutto, with a Greek inspired vinaigrette.
Ingredients
  • 3 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 2 cups shredded chicken
  • 2 cups of thinly sliced, trimmed fennel bulb
  • ½ cup thinly sliced onion
  • ¼ cup fresh Italian parsley leaves
  • 10 green castelvetrano olives (pitted and chopped)
  • 4-6 pieces of prosciutto, torn in pieces.
  • ½ cup crumbled feta cheese
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  • Oregano Vinaigrette
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  • 3 tbsp red wine vinegar
  • 1 garlic clove, pressed
  • 1 tbsp chopped fresh oregano (or 1 tsp dried oregano)
  • ¼ tsp salt
  • ⅛ tsp crushed red pepper
  • ½ cup extra virgin olive oil
Instructions
  1. Combine ingredients for Oregano Vinaigrette, whisking until combined.
  2. In a large bowl, combine chicken, fennel, onion, parsley, and olives.
  3. Toss with Oregano Vinaigrette (you may not wish to use all of the vinaigrette).
  4. Season with salt & pepper.
  5. Garnish each serving of salad with prosciutto, and feta.
Recipe by The Adventures of Bob & Shan at http://theadventuresofbobandshan.com/roast-chicken-fennel-cabbage-chopped-salad/