Thinly sliced raw fennel, smoked chicken, cherry tomatoes and Kalamata olives, tossed with a yogurt and mayonnaise dressing.
This fennel salad has a satisfying crunch, with the fresh anise flavor of raw fennel, the smokiness of chicken and the fruity saltiness of Kalamata olives. A spoonful of yogurt, a spoonful of mayonnaise and a drizzle of olive oil coat it in a creamy dressing. For one serving, allow 10 minutes with no cooking required : it fits right in with these meals ready in 20 minutes or less. This recipe is part of my collection of keto soups and salads.
What Is Fennel Salad ?
It’s a cold mixed salad : thinly sliced raw fennel, ready-to-eat smoked chicken, cherry tomatoes, Kalamata olives and a dressing made with yogurt, mayonnaise and extra virgin olive oil. A pinch of salt is enough, since the olives and chicken already provide seasoning.
The fennel adds bulk and crunch, the chicken adds bite and smokiness, and the tomatoes bring juiciness. The dressing coats the slices without drowning them, and each ingredient remains visible in the bowl.
The Origins of This Version
Raw fennel is eaten in salads throughout Mediterranean cuisine, often with olives and olive oil. This version comes from everyday home cooking, where a raw vegetable, cooked meat and a quick dressing make a simple meal.
The smoked chicken and creamy dressing turn it from an appetizer into a light main course. As an appetizer, one serving can be shared ; as a main course, the 75 g of chicken give it substance.
The Main Ingredients
Allow half a fennel bulb per serving, firm and without any soft spots. Thinly sliced with a knife, vegetable peeler or mandoline, it keeps its crunch and holds the dressing well. Its anise flavor balances the mayonnaise and olives.
The smoked chicken, 75 g of breast meat, is already cooked : simply cut it into pieces. Five halved cherry tomatoes add juiciness and color, while a handful of pitted Kalamata olives adds depth.
The dressing combines 1 tablespoon of each : dairy or plant-based yogurt, mayonnaise and extra virgin olive oil, plus a pinch of sea salt. The yogurt adds a little tang, and the mayonnaise brings creaminess.
Preparation and Serving Tips
Cut the fennel in half, then into thin slices, as thick slices are difficult to chew. Dry it well after washing and drain the olives to avoid diluting the dressing. Mix the dressing, toss the fennel in it, then add the chicken, tomatoes and halved olives.
Serve cold, just after tossing, to keep it crunchy. One serving provides 143 kcal and 10 g of net carbs. If you’re taking it with you, pack it in an airtight container and an insulated bag.
For more low-carb ideas, browse all my keto recipes.
Ingredients
- 0.5 bulb fennel
- 75 g chicken breast smoked
- 5 cherry tomatoes or small snacking tomatoes
- 1 handful Kalamata olives
- 1 tablespoon yogurt dairy or plant-based
- 1 tablespoon mayonnaise
- 1 tablespoon olive oil extra virgin
- a pinch Salt Celtic sea salt
Instructions
- Cut a fennel bulb in half, then slice it thinly. You can also do this with a vegetable peeler or a mandoline.0.5 bulb fennel
- Make a dressing with the yogurt, mayonnaise, oil and salt. Toss with the fennel.1 tablespoon yogurt, 1 tablespoon mayonnaise, 1 tablespoon olive oil, a pinch Salt
- Cut the chicken into pieces and add it to the salad. Halve the cherry tomatoes and olives and add them as well.75 g chicken breast, 5 cherry tomatoes, 1 handful Kalamata olives
