Remove the tough outer leaves of the fennel and cut off the top shoots. Keep the green fronds. Slice off the root end at the bottom. Quarter the fennel bulb, wash thoroughly and slice very finely.
Remove the skin and all the white pith from the oranges and cut the orange segments away between the inner membranes. Section the oranges over a bowl to catch the juices.
Combine the vinegar and olive oil in a bowl. Toss fennel slices, fronds, red onion, orange segments and parsley with the dressing. Season to taste with freshly ground pepper. Just before serving, toss the toasted walnuts into the salad and top with chicken. Serves 5.
Nutrition Info Served Together: Cals 280, Total Fat 16g, Sat Fat 2.6g, Chol 120mg, Sodium 144mg, Fiber 4g, Carbs 13g, Pro 25g