Directions:
- Trim stalks from fennel. Rinse feathery green leaves; chop enough to measure 2 to 3 tablespoons and save a few others for garnish. Discard remaining leaves and stalks. Trim root end, any bruised areas, and coarse fibers from fennel head. Rinse head and cut into paper-thin slices. In a bowl, combine chopped leaves, sliced fennel, and chicken.
- Cut dates lengthwise into 1/2-inch-wide slices; discard pits. Add dates to bowl.
- Rinse tangerines and cut in half crosswise. Ream juice from 1/2 the fruit and add to bowl. Cut remaining tangerines (including peel) vertically into paper-thin slices, discarding seeds; add to bowl, along with vinegar and oil. Sprinkle mixture with cayenne, mix gently, and spoon onto plates. Garnish with a few of the reserved green fennel leaves. Add salt to taste.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2161.33 Kcal (9049 kJ) | ||
| Calories from fat | 458.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.99g | 78% | |
|---|---|---|---|
| Cholesterol | 75.67mg | 25% | |
| Sodium | 3720.01mg | 155% | |
| Potassium | 3051.88mg | 65% | |
| Total Carbs | 416.84g | 139% | |
| Sugars | 320.36g | 1281% | |
| Dietary Fiber | 32.01g | 128% | |
| Protein | 11.48g | 23% | |
| Vitamin C | 98.7mg | 165% | |
| Iron | 4.8mg | 27% | |
| Calcium | 309.8mg | 31% | |
| Amount Per 100 g | |||
| Calories | 171.95 Kcal (720 kJ) | ||
| Calories from fat | 36.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 78% | |
|---|---|---|---|
| Cholesterol | 6.02mg | 25% | |
| Sodium | 295.95mg | 155% | |
| Potassium | 242.8mg | 65% | |
| Total Carbs | 33.16g | 139% | |
| Sugars | 25.49g | 1281% | |
| Dietary Fiber | 2.55g | 128% | |
| Protein | 0.91g | 23% | |
| Vitamin C | 7.9mg | 165% | |
| Iron | 0.4mg | 27% | |
| Calcium | 24.6mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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