Chicken Salad With Fennel, Orange And Raspberries
|Olive oil||3 Tablespoon|
|Grainy mustard||3 Tablespoon|
|Raspberry vinegar||2 Tablespoon|
|Navel orange||1 Large, juice the orange and grate peel|
|Freshly ground pepper||1⁄4 Teaspoon|
|Boneless skinless chicken breast||4 (Foster Farms)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Fennel bulb||1 , trimmed and coarsely diced|
|Mixed greens||8 Cup (128 tbs)|
|Red onion||1 Small, thinly sliced|
|Raspberries||1⁄4 Cup (4 tbs)|
1. Prepare Tangy Raspberry-Orange Dressing: In a medium bowl, whisk together all ingredients.
2. In a large frying pan over medium-high heat, spoon 2 tablespoons of Tangy Raspberry-Orange Dressing. Place chicken in the pan and saute until golden brown. Turn breasts over and add orange juice; bring to a simmer and reduce heat to low. Cover and cook for 20 minutes, or until chicken is no longer pink inside or internal temperature is 160°F.
3. Peel oranges and slice into rounds. Place fennel and mixed greens in a large bowl. Reserve 2 tablespoons of the dressing and toss the remainder with the greens. Arrange on 4 chilled dinner plates.
4. Slice chicken into thin strips and place with orange slices and onions on top of greens. Drizzle with reserved dressing and sprinkle raspberries on top.