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BLOOD ORANGE, FENNEL AND CHICKEN SALAD

Ingredients

  • Prep 20 mins
  • Cook 15 mins
  • Serves 4
  • 2 cups chicken stock
  • 500g small chicken breast fillets
  • 5 large blood oranges
  • 2 baby fennel, trimmed and very thinly sliced
  • 1⁄2 small red onion, very thinly sliced
  • 100g baby Asian salad leaves
  • 2 tbs extra virgin olive oil
  • 1 tbs white wine vinegar

Directions

  • STEP 1 Bring stock to the boil over medium high heat in a medium frying pan. Reduce heat, cover and simmer for 12–15 minutes until just cooked through. Remove chicken to a plate and set aside to cool.
  • STEP 2 Meanwhile, peel and remove all white pith from 4 blood oranges. Thinly slice into rounds. Arrange blood oranges on serving plates or a platter. Combine fennel, red onion and salad leaves in a bowl.
  • STEP 3 To make dressing, juice remaining blood orange to yield 1⁄4 cup juice. Place juice, oil, vinegar and salt and pepper in a screw top jar. Shake to combine.
  • STEP 4 Shred chicken and add to fennel mixture. Drizzle with dressing and gently toss to combine. Arrange salad on blood oranges and serve.

Recipe Ingredient

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