Chicken Salad with Fennel and Oranges Recipe – Rachael Ray

Ingredients

• 1 rotisserie chicken
• 1 bulb fennel
• 4 seedless oranges or blood oranges when in season
• 1 package or about 8 cups of wild arugula or arugula
• 2 heads of endive, leaves separated from core
• 1 small red onion or a sweet Vidalia onion when in season
• 2 tablespoon fresh oregano, leaves pulled from stem or 2 teaspoons dried
• 1 small bunch flat parsley
• 2 tablespoons citrus vinegar or white balsamic vinegar
• About ¼ cup, 4 tablespoons, EVOO
• Salt and pepper or red chili flakes