Honestly, as a salad it’s just okay. What sings here is the fennel oil used to drench the chicken. I used chili crisp and roasted gloves of garlic and it’s absolutely magical on rotisserie chicken. The greens aren’t there for flavor; if you’re making this as a salad, all they’ll add is fiber. I’ll make that chicken again but if I do, I’ll eat it in a tortilla with salty yogurt
