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.
Serving size: Complete recipe
Calories 1976 Calories from Fat 496
% Daily Value*
Total Fat 57 g87.1%
Saturated Fat 8.7 g43.6%
Trans Fat 0.2 g
Cholesterol 399 mg133%
Sodium 1846.7 mg76.9%
Total Carbohydrates 189 g63.1%
Dietary Fiber 41.4 g165.5%
Sugars 124 g
Protein 181 g362.4%
Vitamin A 420.1% Vitamin C 855.4%
Calcium 95.2% Iron 70.3%
*Based on a 2000 Calorie diet