Chicken Salad With Fennel, Orange, And Raspberries

Name: Chicken Salad With Fennel, Orange, And Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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, washed and torn into bite-size pieces; 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; Salt and freshly ground black pepper, to taste

Servings: persons

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, washed and torn into bite-size pieces
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
Salt and freshly ground black pepper, to taste

1
1. 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.
2
2. 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.
3
3. 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.
4
4. 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.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds boneless, skinless chicken breasts, 1/2 cup orange juice, 3 large navel oranges, 1 fennel bulb, trimmed and coarsely diced, and more.

Yes, Chicken Salad With Fennel, Orange, And Raspberries falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!