Cost Meter: $$
As it's summer I have noticed a trend in everyone adding a bit of fruit to their salads. Typically I do not like mixing savoury and sweet. But in an effort to add a bit of variety to my salad life I decided to step out of my food comfort zone and start incorporating more fruit.
The first time I ever tried this salad it was made by my dear friend Zen. She has a penchant for vegetarian dishes and "hippy foods" whereas I love an overabundance of meat. So when she made this salad for me I thought she was crazy. That was until I put it into my mouth. The sweetness of the orange and the aniseed of the fennel go remarkably well together. Add some feta and fresh mint and you have a winner.
Chicken, Orange and Fennel Salad
400g Chicken Breast thinly sliced
2 cloves of Garlic
1 sprig of Rosemary
1 tbsp Oil
2 Oranges, 1.5 cut into segments and the last half saved for the juice
1 bulb Fennel
Handful of mint leaves
2 spring onion sliced
Green salad leaves, I used the Coles 4 leaf mix, but any sort of salad greens will do.
- Marinate the Chicken in oil, garlic, rosemary and salt for at least 30 mins.
- Cut the Oranges into segments, slice the fennel thinly and toss with the spring onion, crumbled feta and salad greens
- Pan fry the chicken on a high heat until it has just cooked.
- Dress the salad with the juice from the left over orange and place the chicken on top.