Preparation:
Set 4 dinner plates in the refrigerator.
In a medium bowl, whisk together all ingredients for the dressing. Spoon 2
tablespoons of dressing into a large skillet and set the rest aside.
Over medium-low heat, add chicken and orange juice to skillet. Bring to a
simmer, reduce heat to low and cover the pan. Cook chicken for 6 minutes,
then turn it over and cook for another 6 minutes. Shut off heat, remove lid,
and let cool in the pan for 15 minutes.
Meanwhile, cut off tops and bottoms of remaining 3 oranges with a sharp
paring knife; peel the oranges, removing all the white pith, and slice into
rounds.
In a large bowl, toss the fennel and lettuce with all but 2 tablespoons of
the reserved dressing. Divide the lettuce mixture among the 4 chilled dinner
plates. Slice the chicken into thin strips. Arrange the chicken, orange
sections and onion slices on top of lettuce. Drizzle with remaining
dressing,
sprinkle with raspberries and serve.
4 servings |
