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Winter Roast Chicken Salad With Fennel, Blood Orange And Pistachio

A Bird in the Oven and Then Some
by Mindy Fox

This salad is evidence that beauty and simplicity can come together on a plate in a matter of minutes. Best with a tart-sweet citrus, if blood oranges aren't available try Cara Cara oranges or one or two pink grapefruits instead.
Serves 4


• 3 blood oranges
• 2 medium heads fennel, trimmed, fronds reserved
• 1½ cups medium shreds roast chicken
• 3½ tablespoons red wine vinegar
• 3 tablespoons good-quality extra-virgin olive oil
• Flakey coarse sea salt
• 3 tablespoons shelled unsalted pistachios, roughly chopped


Using a sharp paring knife, trim off the tops and bottoms of the oranges. Stand 1 orange on end and carefully cut the peel and pith from the flesh, following the curve of the fruit from the top to the bottom. Cut each section away from the membranes, and place in a large bowl. Squeeze any juice from the membranes into the bowl. Repeat with the remaining blood oranges

Cut fennel bulbs in half lengthwise, and very thinly slice. Add the fennel, chicken, vinegar, and oil to the bowl with the orange sections, then gently toss the mixture together.

Coarsely chop some of the fennel fronds. Arrange the salad on a platter, season generously with salt, and sprinkle with the pistachios and fronds.

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