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Blood orange, fennel and chicken salad
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
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.
Good for you ... Blood Oranges
![Blood Oranges](/assets/image-cache/oranges-blood.ce905c36.jpg)
Blood oranges have higher levels of beta carotene that other oranges and this contributes beta carotene which will be converted to vitamin A in the body. Vitamin A is needed for normal vision.