Boneless chicken breasts are gently braised
in a small amount of the Tangy Raspberry-Orange Mustard in preparation
for this lovely entree salad.
Chicken Salad
with Fennel and Orange & Raspberries
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
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.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
