Chicken, Fennel, and Orange Salad

Rating

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Active time

30 minutes

Total time

30 minutes

Yield

4 servings

Ingredients

2 raw, skinless, boneless chicken breasts

1 tablespoon extra virgin olive oil

½ cup bite-sized broccoli ﬂorets

2 small fennel bulbs, thinly sliced

1 orange, segmented

6 cherry tomatoes, halved

1 avocado, sliced

Salt and freshly ground pepper to taste

Dressing:

2 tablespoons plain Greek yogurt

2 tablespoons balsamic vinegar

1 tablespoon extra virgin olive oil

1 tablespoon chopped chives

Instructions

Using a rolling pin, glass jar, or mallet, pound and ﬂatten the chicken breasts to an even thickness. Season all sides with salt and pepper. Heat olive oil in a skillet over medium heat. Once heated, sauté the chicken breasts until golden brown, about 1 minute each side. Reduce heat to low and cover for 10 minutes. Remove skillet from the heat and let chicken rest, covered, for an additional 10 minutes. Slice thinly.
Meanwhile, bring a small pot of water to boil. Add the broccoli ﬂorets and cook until slightly softened, about 1 minute.
Add the fennel, orange, cherry tomatoes, and avocado to a large salad bowl.
Mix all of the dressing ingredients together. Season to taste with salt and pepper.
Add the chicken slices to the salad bowl. Drizzle dressing on top and gently toss all of the ingredients together.

Recipe and photo courtesy of GAEA.