Chicken Salad With Fennel, Orange And Raspberries Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| 3 tablespoons grainy mustard | ||
| Honey | 3 Tablespoon | |
| Raspberry vinegar | 2 Tablespoon | |
| Grated peel and juice of 1 large navel orange | ||
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| 4 Foster Farms boneless, skinless chicken breast fillets | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| 3 large navel oranges | ||
| 1 fennel bulb, trimmed and coarsely diced | ||
| Mixed greens | 8 Cup (16 tbs) | |
| Red onion | 1 Small, thinly sliced | |
| Raspberries | 1/4 Cup (16 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.
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.
Chef
