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Chef Currie: Grilled Chicken & Fennel Salad

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Oct 26, 2009 8:28 pm US/Central

Chef Currie: Grilled Chicken & Fennel Salad

Yield: 2 Servings

  Grilled Chicken w/ Roasted Fennel & Blood Orange Salad

2 – 5 oz Boneless, skinless chicken breast
2 ea Fennel Bulbs, peeled and quartered
3 Tbl Extra Virgin Olive Oil
1 ea Blood Orange, peeled and sectioned
1 Tbl Lemon Juice
½ Red Onion
2 ozs Kalamata Olives, pitted
1 Tbl Fresh Mint, chopped
½ Tbl Fresh flat leaf parsley, chopped


Instructions:

Coat fennel and chicken with 2 Tbs. of the oil, and roast in a 400F oven for 40-45 minutes, or place on grill for 20-30 minutes, or till golden brown and chicken is completely cooked.

Combine orange sections, onion, olives mint and parsley in bowl. While sectioning the oranges, squeeze the juice in a separate bowl and add the lemon juice to it.

Whisk in 1 Tbl of the olive oil and emulsify to make the dressing. Pour the dressing in the bowl with the other ingredients and incorporate.

Serve the salad with the grilled chicken and garnish with parsley.

2 – 5 oz Boneless, skinless chicken breast 2 ea Fennel Bulbs, peeled and quartered 3 Tbl Extra Virgin Olive Oil 1 ea Blood Orange, peeled and sectioned 1 Tbl Lemon Juice ½ Red Onion 2 ozs Kalamata Olives, pitted 1 Tbl Fresh Mint, chopped ½ Tbl Fresh flat leaf parsley, chopped Coat fennel and chicken with 2 Tbs. of the oil, and roast in a 400F oven for 40-45 minutes, or place on grill for 20-30 minutes, or till golden brown and chicken is completely cooked.Combine orange sections, onion, olives mint and parsley in bowl. While sectioning the oranges, squeeze the juice in a separate bowl and add the lemon juice to it.Whisk in 1 Tbl of the olive oil and emulsify to make the dressing. Pour the dressing in the bowl with the other ingredients and incorporate.Serve the salad with the grilled chicken and garnish with parsley.

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© MMIX, CBS Stations Group of Texas L.P. All Rights Reserved.