Orange Chicken Salad

with Fennel, Avocado and Pecans

  • 20 min
Under 600 calories
Poultry
Nut
High in fiber
High Protein
Low Sodium
Spring Fit
This delicious spring salad features a decadent orange, dijon, rosemary and honey vinaigrette tossed with orange slices, avocado, fennel, pecans, grilled chicken and a fresh lettuce mix.
Orange Chicken Salad

Ingredients

1
Avocado(s)
2
Chicken Breasts
2 tbsp
Dijon Mustard (*)
1/2
Fennel Bulb(s)
14 ml
Honey
100 g
Lettuce Mix
1 tbsp
Mayonnaise (*)
1
Orange(s)
1 tbsp
Pecans
4 g
Rosemary
Nutritional facts
Serving per portion
Amount / Serving
Calories
483 kcal
Total fat
25 g
Saturated Fat
4 g
Sodium
306 mg
Total Carbohydrate
31 g
Fiber
12 g
Sugar
9 g
Proteins
37 g

Instructions

Cook the chicken
1

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 ingredients
2

Prepare the vegetables

Thinly slice the avocado. Thinly slice the fennel bulb and roughly chop the rosemary.

Prepare the vinaigrette
3

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 salad
4

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
5

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
6

Serve Serve in plates, season with salt and pepper and garnish with pecans.