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Chicken Salad With Fennel, Orange And Raspberries

Quick.easy.cooking's picture
Ingredients
  Olive oil 3 Tablespoon
  Grainy mustard 3 Tablespoon
  Honey 3 Tablespoon
  Raspberry vinegar 2 Tablespoon
  Navel orange 1 Large, juice the orange and grate peel
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Boneless skinless chicken breast 4 (Foster Farms)
  Orange juice 1⁄2 Cup (8 tbs)
  Oranges 3 Large
  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)
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Chicken

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