Chicken Salad with Fennel,
Orange and Raspberries
TANGY RASPBERRY- SALAD
ORANGE DRESSING 4 Foster Farms boneless, skinless
3 tablespoons olive oil chicken breast fillets
3 tablespoons grainy mustard 1/2 cup orange juice
3 tablespoons honey 3 large navel oranges
2 tablespoons raspberry vinegar 1 fennel bulb, trimmed and
Grated peel and juice of 1 large coarsely diced
navel orange 8 cups mixed greens
1/2 teaspoon salt 1 small red onion, thinly sliced
1/4 teaspoon freshly 1/4 cup raspberries
1. Prepare Tangy Raspberry-Orange Dressing: In a medium bowl, whisk
together all ingredients.
2. In a large frying pan over medium-high heat, spoon 2 tablespoons of
Tangy Raspberry-Orange Dressing. Place chicken in the pan and sauté until
golden brown. Turn breasts over and add orange juice; bring to a simmer
and reduce heat to low. Cover and cook for 20 minutes, or until chicken is
no longer pink inside or internal temperature is 160°F.
3. Peel oranges and slice into rounds. Place fennel and mixed greens in a
large bowl. Reserve 2 tablespoons of the dressing and toss the remainder
with the greens. Arrange on 4 chilled dinner plates.
4. Slice chicken into thin strips and place with orange slices and onions on
top of greens. Drizzle with reserved dressing and sprinkle raspberries on top.
Makes 4 servings.
Brands may vary by region; substitute a similar product.