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Chicken Salad With Fennel, Orange & Raspberries

  • Prep Time:
  • Serving Size: 0
  • 1-1/2 pound 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
  • 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.

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