Fennel And Clementine Salad With Chicken, Almonds, And Feta

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon honey
• 3/8 teaspoon kosher salt, divided
• 1 garlic clove, minced
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup thinly sliced fennel bulb
• 1 (4-ounce) package watercress
• 8 ounces shredded skinless, boneless rotisserie chicken breast
• 2 clementines, peeled and segmented
• 1/4 cup sliced almonds, toasted
• 1 tablespoon chopped fennel fronds
• 2 ounces feta cheese, crumbled (about 1/2 cup)
• 1/8 teaspoon freshly ground black pepper

1. Combine oil, vinegar, honey, 1/4 teaspoon salt, and garlic in a small bowl, stirring with a whisk. Combine parsley, fennel, and watercress in a large bowl. Drizzle watercress mixture with 2 tablespoons dressing; toss to combine. Arrange watercress mixture on a large serving platter.
2. Arrange chicken and clementines over watercress mixture. Sprinkle with almonds, fronds, and feta cheese. Drizzle with remaining dressing. Sprinkle with remaining 1/8 teaspoon salt and pepper.

extravirgin olive oil, sherry vinegar, honey, kosher salt, garlic, parsley, fennel bulb, skinless, clementines, almonds, fennel fronds, feta cheese, freshly ground black pepper

Taken from www.myrecipes.com/recipe/fennel-clementine-salad-chicken-almonds-feta (may not work)