Chicken, Sliced Onion and Citrus Salad
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 2 Fennel bulb (cut into thin strips, fronds reserved)
- 2 Oranges (peeled and sliced, juice reserved)
- 14 ozs Chicken breasts (skinned)
- 2 ½ cups vegetable stock
- 1 Red onion (sliced)
- ⅔ cup black Olives (pitted and drained)
- 1 Tbsp white wine vinegar
- ⅔ cup Feta (crumbled)
Preparation steps
1.
Heat the oil in a pan and gently fry the sliced fennel bulbs. Add the orange juice, let it bubble then remove the pan from the heat and set aside to cool.
2.
Meanwhile, gently poach the chicken in the stock for about 20 minutes or until cooked through. Remove the meat from the stock, leave to cool then cut into strips.
3.
In a large bowl, gently mix together the chicken and fennel, adding the juices from the pan, then add the onions, olives and the orange slices. Season with salt, ground black pepper and the vinegar and leave to marinate for 30 minutes.
4.
Arrange the salad in bowls, scatter the cheese on top and serve garnished with the fennel fronds.
