- 20 min
Cook the chicken
Heat olive oil in a frying pan over high heat or heat the barbecue over medium-high heat. Season the chicken breasts with salt and pepper. Grill chicken 8-10 minutes on each side
or until an internal cooking temperature of 165F is reached.
Prepare the vegetables
Thinly slice the avocado. Thinly slice the fennel bulb and roughly chop the rosemary.
Zest and cut the orange into segments
Zest the orange, and slice the top and bottom of the orange so it sits flat on your cutting board. Working from top to bottom, cut the peel and white membrane to expose the flesh of the fruit. Holding the orange in your hand and working over a bowl to catch juices, cut wedges out from the membranes. Set aside.
Prepare the vinaigrette In the bowl with the orange juice and the zest, whisk the honey, rosemary, and sauce mix (mayonnaise, dijon mustard)*. Add salt and pepper to taste.
Toss the salad
Place lettuce mix in a large salad bowl. Add the sliced fennel, avocado and orange segments. Slice the grilled chicken and add to the salad bowl. Toss with vinaigrette.
Serve Serve in plates, season with salt and pepper and garnish with pecans.