Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 3 tablespoons grainy mustard

  3. 3 tablespoons honey

  4. 2 tablespoons raspberry vinegar

  5. 1 large navel orange, peel grated and juice squeezed Salt and freshly ground black pepper, to taste Chicken:

  6. 1 1/2 pounds boneless, skinless chicken breasts

  7. 1/2 cup orange juice

  8. 3 large navel oranges

  9. 1 fennel bulb, trimmed, coarsely diced

  10. 8 cups mixed lettuce, washed, torn into bite-size pieces

  11. 1 small red onion, thinly sliced

  12. 1/4 cup raspberries

Instructions Jump to Ingredients ↑

  1. Prepare Tangy Raspberry-Orange-Mustard Dressing: In medium bowl, whisk together all ingredients for the dressing. Spoon 2 tablespoons of dressing into a large skillet and set the rest aside.

  2. Prepare Chicken: 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.

  3. 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.

  4. In a large bowl, toss the fennel and lettuce with all but 2 tablespoons of the reserved dressing. Divide the lettuce mixture among 4 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.


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