Fennel and Clementine Salad with Chicken, Almonds, and Feta Recipe | MyRecipes recipe for managing P

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon honey
• 3/8 teaspoon kosher salt, divided
• 1 garlic clove, minced
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup thinly sliced fennel bulb
• 1 (4-ounce) package watercress
• 8 ounces shredded skinless, boneless rotisserie chicken breast
• 2 clementines, peeled and segmented
• 1/4 cup sliced almonds, toasted
• 1 tablespoon chopped fennel fronds
• 2 ounces feta cheese, crumbled (about 1/2 cup)
• 1/8 teaspoon freshly ground black pepper