Feeling High With Lettuce Eat (Part 2) - Chicken, fennel and orange salad

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Chicken, fennel and orange salad

·         Makes 4 main-dish salads

·         Prep 15 minutes

·         Marinate 1 hour

·         Cook 12 minutes

Fennel

Ingredient

·         ¼ cup extra-virgin olive oil

·         2 tbsp fresh orange juice

·         2 tbsp white wine vinegar

·         1 tsp honey

·         ¾ tsp salt

·         ¼ tsp black pepper

·         1 lb boneless, skinless chicken breasts

·         1 small head fennel, cored and thinly sliced

·         4 medium oranges, peeled and thinly sliced into rounds

·         1 can (15 oz) cannellini beans, drained and rinsed

·         4 cups arugula

·         ½ cup pitted Kalamata olives, roughly chopped

Recipe

·         In a bowl, whisk together oil, orange juice, vinegar, honey, ½ tsp of the salt and ⅛ tsp of the pepper. Pour half the dressing (about ¼ cup) into a large resealable plastic bag with chicken breasts. Marinate in the refrigerator for 1 hour. Set aside remaining dressing.

·         Heat a grill or grill pan to medium. Pat chicken dry and discard marinade. Grill 6 minutes per side (12 minutes total) or until 165°. Cool chicken slightly, then chop into 1-inch pieces.

·         Toss chicken with fennel, orange slices, beans, arugula, olives, reserved dressing, remaining ¼ tsp salt and remaining ⅛ tsp pepper.

Per serving 462 Cal; 19g Fat (3g SAT); 33g Pro; 40g Carb; 9g Fiber; 907mg Sodium; 66mg Chol

Chicken, Fennel and Orange Salad

Chicken, Fennel and Orange Salad

 
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