Recipe

Chicken Salad With Fennel Orange And Raspberries Recipe

	Helewes / All my dishes 1 year, 11 months ago This is a tried and true chicken and fennel dish that we love at my house. It's quick and delicious.Plus its pretty too! Prep:14m Cook:25m Servings:4	Helewes
	chicken

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jenniferby

Ingredients

1 1/2 lbs 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, washed and torn into bite-size pieces

1 small red onion, thinly sliced

1/4 cup raspberries

Tangy Raspberry-Orange-Mustard Dressing:

3 Tbs olive oil

3 Tbs grainy mustard

3 Tbs honey

2 Tbs raspberry vinegar

1 large navel orange, zest grated and juice squeezed

Salt and freshly ground black pepper, to taste

Set 4 dinner plates in the refrigerator.

Directions

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.

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