Chicken Salad With Fennel, Orange & Raspberries Recipe
Ingredients
1-1/2pounds boneless, skinless chicken breasts
1/2cup orange juice
3large navel oranges
1fennel bulb, trimmed and coarsely diced
8cups mixed lettuce such as Boston or Bibb, washed and torn into bite-size pieces
1small red onion, thinly sliced
1/4cup raspberries
Tangy Raspberry-Orange-Mustard Dressing:
3tablespoons olive oil
3tablespoons grainy mustard
3tablespoons honey
2tablespoons raspberry vinegar
1large navel orange, zest grated and juice squeezed
Salt and freshly ground black pepper, to taste
Cooking Instructions
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.