Chicken Salad

Great Summer Recipe, thanks Meredith!

Serves 4

1 Bulb Fennel, cored and sliced
5 T. Olive oil, divided
1 Red onion, cut into half moon slices
1 T. Butter
1T. Red wine vinegar
4 C. Pulled chicken (skin removed), from roasted free-range chicken – I used rotisserie chickens from Henry’s

Vinaigrette
2 T. Red wine vinegar
1 T. Orange flower water- I used O.J.
1 T. Tangerine Oil – I used Olive oil infused with Blood Oranges
2 T. Extra virgin olive oil
1 t. salt
1/8 t. pepper
1 T. chopped fresh mint

Mixed baby greens
Caper berries – I used pickled capers from T.J.’s

To prepare fennel: Heat 3 T. olive oil over medium-low heat in a sauté pan and cook fennel until soft (about 3-5 minutes). Remove from pan into large mixing bowl.

To prepare onion: Add the butter and 2 T. olive oil to same sauté pan and heat until foamy. Add onions and cook until soft and translucent. Add wine vinegar and cook until liquid is almost absorbed (about 10 minutes total). When cooked, remove from pan and add to mixing bowl.

Add pulled chicken to mixing bowl and combine.

To prepare vinaigrette: Combine all ingredients except oils. Whisk in oils.

Pour vinaigrette over chicken mixture until well coated. Place on salad greens. Garnish with optional caper berries. Serve at room temperature.