Fruits in Salad: Chicken, Orange and Fennel Salad

Cook Meter: Amateur
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
Sea Salt
1 tbsp Oil

2 Oranges, 1.5 cut into segments and the last half saved for the juice
1 bulb Fennel
100g Feta
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.


  1. Marinate the Chicken in oil, garlic, rosemary and salt for at least 30 mins.
  2. Cut the Oranges into segments, slice the fennel thinly and toss with the spring onion, crumbled feta and salad greens
  3. Pan fry the chicken on a high heat until it has just cooked.
  4. Dress the salad with the juice from the left over orange and place the chicken on top.


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