Rosemary Orange Chicken & Fennel Salad

Tuesday, January 08, 2013

From our skinny table to yours ...

We love to have salad for dinner at least once or twice a week! Our secret to a satisfying salad is to spice up the ingredients, flavors and textures to keep the family full & happy :)

Tonight were having our Rosemary Orange Chicken & Fennel salad. And this one is anything but your typical salad! In fact, there's no lettuce at all here! It starts with grilled chicken in a rosemary and orange dressing. It's tossed with fennel for crunch, grape tomatoes, orange segments, red onion and served up with grilled pita.

Hope you enjoy this one!

1 pound chicken breast
1 large fennel bulb
1 pint grape tomatoes
4 oranges
1/4 red onion
1/4 orange juice + 2 tbsp
2 tbs olive oil
Garlic powder
Onion powder
Dried rosemary
4 whole wheat pitas

Let's get cooking!
1. Cut chicken into bite size pieces & season liberally with rosemary, salt & pepper.
2. Heat grill pan to medium high heat and cook chicken until browned (about 5-7 minutes). Once almost cooked through, add 2 tbs of orange juice to the pan and stir to glaze chicken. Remove from pan and set aside.
3. Mix 1/4 cup orange juice, 2 tbs of olive oil, 1 tsp of rosemary, 1/4 tsp garlic powder, 1/5 tsp onion powder, zest of one orange and salt and pepper to taste.
4. Thinly slice fennel bulb, halve the grape tomatoes, segment the oranges and thinly slice the red onion.
5. Add grilled chicken and toss with dressing.
6. Warm pita bread on grill pan and slice into wedges.
7. Divide salad into 4 portions and garnish with pita wedges.

Enjoy :)

You Might Also Like


Popular Posts