Roasted Chicken and Prosciutto Salad with Cabbage, Fennel and Feta

Roasted Chicken and Prosciutto Salad with Cabbage, Fennel and Feta

  • Prep: 15 min
  • Cook Time:
  • Total: 15 min
  • Serving: Serves 4-6

Use your food processor or a French-style mandolin to slice the vegetables in this multi-flavored salad tossed with champagne vinaigrette and garnished with crumbled feta.


  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 1 tablespoon rice vinegar
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon crushed red chile flakes
  • Sea salt and freshly ground black pepper, to taste
  • 12 ounces shredded roasted chicken
  • 1/2 head green cabbage, cored and shredded
  • 1 rib celery, thinly sliced on the diagonal
  • 1 carrot, julienned
  • 1/4 bulb fennel, thinly sliced and fronds reserved
  • 1/4 red onion, thinly sliced
  • 4 ounces thinly sliced prosciutto, torn into ribbons
  • 2 tablespoons roughly chopped green olives
  • 1/4 cup crumbled feta
  • 1/4 cup finely chopped fresh flat-leaf parsley


  1. Place the olive oil, champagne vinegar, oregano, thyme, red chile flakes and a few pinches of salt and pepper into a bowl and whisk vigorously to combine.
  2. Put the chicken, cabbage, celery, carrots, fennel, and red onions into a salad bowl and drizzle with the vinaigrette. Sprinkle the mixture with salt and pepper and then toss to combine.
  3. Garnish the salad with the reserved fennel fronds and then top with the prosciutto, olives, feta, and parsley. Serve immediately.

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