{"id":194402,"title":"Fennel salad with smoked chicken and olives","modified":"2026-10-30T20:50:17+01:00","plain":"Thinly sliced raw fennel, smoked chicken, cherry tomatoes and Kalamata olives, tossed with a yogurt and mayonnaise dressing.\n\n\n\nThis 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.\n\n\n\nWhat Is Fennel Salad ?\n\n\n\nIt’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.\n\n\n\nThe 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.\n\n\n\nAlso try : Asparagus salad with eggs and ham.\n\n\n\nThe Origins of This Version\n\n\n\nRaw 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.\n\n\n\nThe 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.\n\n\n\nThe Main Ingredients\n\n\n\nAllow 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.\n\n\n\nAlong the same lines : Mediterranean grilled vegetable salad.\n\n\n\nThe 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.\n\n\n\nThe 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.\n\n\n\nPreparation and Serving Tips\n\n\n\nCut 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.\n\n\n\nAnother recipe in the same spirit : Greek salad.\n\n\n\nServe 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.\n\n\n\nFor more low-carb ideas, browse all my keto recipes.\n\n\n\n\n\n\tFennel Salad with Smoked Chicken and Olives\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t0.5 bulb fennel75 g chicken breast (smoked)5 cherry tomatoes (or small snacking tomatoes)1 handful Kalamata olives1 tablespoon yogurt (dairy or plant-based)1 tablespoon mayonnaise1 tablespoon olive oil (extra virgin)a pinch Salt (Celtic sea salt)\t\n\t\n\t\tCut a fennel bulb in half, then slice it thinly. You can also do this with a vegetable peeler or a mandoline.Make a dressing with the yogurt, mayonnaise, oil and salt. Toss with the fennel.Cut the chicken into pieces and add it to the salad. Halve the cherry tomatoes and olives and add them as well.\t\n\t\n\t\tEquipment: salad bowl, sturdy knife.\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/194402","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=194402"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/194402\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/193952"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=194402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=194402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=194402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}