Chicken Salad With Fennel, Orange and Raspberries

Course : Salads
Serves: 4
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Ingredients:

1 1/2 Pounds boneless -- skinless chicken breasts
1/2 Cup orange juice
3 Large navel oranges
1 medium fennel bulb -- trimmed and coarsely diced
8 Cups mixed lettuce such as Boston or bibb -- washed and torn into bite-size
1 small red onion -- thinly sliced
1/4 Cup raspberries
---Tangy Raspberry-Orange-Mustard Dressing:
3 Tablespoons olive oil
3 Tablespoons grainy mustard
3 Tablespoons honey
2 Tablespoons raspberry vinegar
1 Large navel orange -- zest grated and juice squeezed
1 teaspoon salt and freshly ground black pepper -- to taste
 

Preparation / Directions:

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

 

Nutritional Information:

249 Calories (kcal); 11g Total Fat; (38% calories from fat); 3g Protein; 38g Carbohydrate; 0mg Cholesterol; 187mg Sodium


1 Kitchen's say:
  (5 3/4 Stars!)
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