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ScienceHealthnotes

Chicken Salad with Fennel, Orange & Raspberries

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Chicken Salad with Fennel, Orange, and Raspberries

Recipe Image

Preparation facts

Yield: 4 servings

Ingredients

1 1/2 lbs 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 Tbs olive oil

3 Tbs grainy mustard

3 Tbs honey

2 Tbs raspberry vinegar

1 large navel orange, zest grated and juice squeezed

Salt to taste

freshly ground black pepper to taste

Directions

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.

Recipe courtesy of the National Chicken Council

Nutrition facts

Serving Size 1 serving
Calories 607
Calories from Fat 246 (41%)
% Daily Value*
42%Total Fat 27g
30%Saturated Fat 6g
Polyunsaturated Fat 4.5g
Monounsaturated Fat 14g
36%Cholesterol 109mg
13%Sodium 305mg
37%Potassium 1308mg
18%Total Carbohydrate 54g
30%Dietary Fiber 7.6g
Sugars 38g
Sugar Alcohols 0g
81%Protein 41g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.



*The information in this newsletter is for educational use only. Do not attempt to self-diagnose or treat any condition. Please consult your healthcare practitioner if you believe you may have any of the signs or symptoms discussed above before using any of the nutrients discussed.

You should also consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.
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