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Prep Time: Cook Time: Total Time:
Chicken Salad with Fennel, Orange and Raspberries
Raspberry-Orange-Mustard Dressing:
3 tablespoons olive oil
3 tablespoons grainy mustard
3 tablespoons honey
2 tablespoons raspberry vinegar
1 large navel orange, peel grated and juice squeezed
salt and freshly ground black pepper to taste
Chicken salad:
1 1/2 pounds boneless, skinless chicken breasts
1/2 cup orange juice
3 large navel oranges
1 fennel bulb, trimmed and coarsely diced
8 cups mixed lettuce, such as Boston or Bibb, rinsed and torn into
bite-size pieces
1 small red onion, peeled, thinly sliced
1/4 cup raspberries
Set four dinner plates in the refrigerator.
In a medium bowl, whisk together all of the dressing ingredients. Spoon 2 tablespoons of the dressing into a large skillet and set the rest aside.
Over medium-low heat, place the chicken and orange juice in the skillet with the dressing. Bring to a simmer, reduce the heat to low and cover the skillet. Cook the chicken 6 minutes, then turn over and cook another 6 minutes or until the center of the meat is no longer pink. Turn off the heat, remove the lid and let the chicken cool in
the skillet 15 minutes.
Meanwhile, cut off the tops and bottoms of the oranges with a sharp paring knife, peel the oranges, removing all white pith, and slice into rounds.
In a large bowl, toss the fennel and lettuce with all except 2 tablespoons of the reserved dressing.
Divide the lettuce mixture among 4 chilled dinner plates. Slice the chicken into thin strips. Arrange the chicken, orange sections and onion slices on top of the lettuce. Drizzle with the remaining dressing, sprinkle with raspberries and serve.
Serves 4.
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Chicken Salad with Fennel, Orange and Raspberries
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chicken Salad with Fennel, Orange and Raspberries
Raspberry-Orange-Mustard Dressing:
3 tablespoons olive oil
3 tablespoons grainy mustard
3 tablespoons honey
2 tablespoons raspberry vinegar
1 large navel orange, peel grated and juice squeezed
salt and freshly ground black pepper to taste
Chicken salad:
1 1/2 pounds boneless, skinless chicken breasts
1/2 cup orange juice
3 large navel oranges
1 fennel bulb, trimmed and coarsely diced
8 cups mixed lettuce, such as Boston or Bibb, rinsed and torn into
bite-size pieces
1 small red onion, peeled, thinly sliced
1/4 cup raspberries
Set four dinner plates in the refrigerator.
In a medium bowl, whisk together all of the dressing ingredients. Spoon 2 tablespoons of the dressing into a large skillet and set the rest aside.
Over medium-low heat, place the chicken and orange juice in the skillet with the dressing. Bring to a simmer, reduce the heat to low and cover the skillet. Cook the chicken 6 minutes, then turn over and cook another 6 minutes or until the center of the meat is no longer pink. Turn off the heat, remove the lid and let the chicken cool in
the skillet 15 minutes.
Meanwhile, cut off the tops and bottoms of the oranges with a sharp paring knife, peel the oranges, removing all white pith, and slice into rounds.
In a large bowl, toss the fennel and lettuce with all except 2 tablespoons of the reserved dressing.
Divide the lettuce mixture among 4 chilled dinner plates. Slice the chicken into thin strips. Arrange the chicken, orange sections and onion slices on top of the lettuce. Drizzle with the remaining dressing, sprinkle with raspberries and serve.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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