Roast Chicken, Fennel & Cabbage Chopped Salad
Author: The Adventures of Bob & Shan
Recipe type: Salad
Cuisine: North American
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- ---------------------------
- Oregano Vinaigrette
- ---------------------------
- 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
- Combine ingredients for Oregano Vinaigrette, whisking until combined.
- In a large bowl, combine chicken, fennel, onion, parsley, and olives.
- Toss with Oregano Vinaigrette (you may not wish to use all of the vinaigrette).
- Season with salt & pepper.
- Garnish each serving of salad with prosciutto, and feta.
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/roast-chicken-fennel-cabbage-chopped-salad/
3.3.3077