Chicken salad with fennel and oranges, a simple, light, and tasty dish that is prepared in a few minutes. Just grill or pan-fry the chicken breast, add the fennel, a sliced orange, and a handful of olives to taste. Finally, just dress with orange juice, oil, salt, and pepper. Try this recipe, it’s very easy, fresh, and flavorful!
Here are more suggestions for you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Energy 169.71 (Kcal)
- Carbohydrates 5.24 (g) of which sugars 4.27 (g)
- Proteins 28.85 (g)
- Fat 3.40 (g) of which saturated 0.70 (g)of which unsaturated 0.83 (g)
- Fibers 3.81 (g)
- Sodium 245.30 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz chicken breast
- 1 fennel
- 2 oranges
- 1 tbsp Taggiasca olives (or black olives)
- mint (or other aromatic herbs)
- extra virgin olive oil
- salt
- pepper
Tools
- Grill pan or grill
- Bowl
- Citrus juicer
- Cutting board
Preparation
Clean the chicken breast by removing tendons and fatty parts. Cut it into slices that are not too thin.
Lightly oil the surface and brown it on a non-stick grill pan or a grill.
Salt and cook the meat by turning it a couple of times.
Remove from heat and cut it into strips.
Remove the outer leaves and green parts of the fennel, wash it and slice it into thin slices.
Slice one of the two oranges; you can leave the peel (if untreated) or remove it to your taste.
Squeeze the juice of the second orange and pour it into a small bowl, add a dash of oil, salt, and pepper. Mix by beating with a fork.
Place the fennel, orange slices, and chicken in a bowl or on a platter.
Add the olives, some mint leaves, and sprinkle with the dressing.
The chicken, fennel, and orange salad is ready to be served… enjoy your meal!
Advice and Notes
You can also use leftover roast chicken (both breast and other deboned parts).
You can omit the olives if you don’t like them. You can replace mint with basil, chives, or other aromatic herbs to taste.
You can prepare the salad a few hours in advance and store it in the fridge.
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
