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Ah yes, the leftovers.

This recipe works really well as a salad in it’s own right, clean & refreshing with or without the chicken. Just the thing after December’s excesses & antidote to the winter stews. You could serve this with some salad leaves (rocket, frisee or radichio) and make it into a more substantial dish. Or even stir in some cooked puy lentils. It’s a versatile dish.

Ridiculously simple, like the best food, and quick too! One of my favourite salads.

Untrimmed, but if you get it like this, shred the feathery leaves & use them too!

Serves 2 as a starter, or light lunch

1 bulb fennel, very thinly sliced, as thin as you can (I used the slicing blade on a box grater, but you can use a very sharp knife or a mandolin if you have one)

1 Orange, peeled, with the worst of the pith removed & segmented or sliced

Juice of 1/4 lemon

A handful of black olives (Moroccan for preference), stones removed

Extra Virgin olive oil

Salt & pepper

Rip as much of the chicken as you want or need into strips & season with the lemon juice, salt & pepper

Mix with the sliced fennel, olives, orange segments & dress with olive oil, salt & pepper.

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