Blood Orange Fennel Salad with Chicken

Ingredients

• 240 g chicken breast fillet (2 chicken breast fillets)
• 100 ml chicken broth
• 200 g mixed salad greens
• 1 bulb fennel
• 1 Red Onion
• 4 blood oranges
• 5 tbsp olive oil
• 4 tbsp Lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Rinse the chicken breast fillets under cold water and pat dry.

2. 2.

   Bring the chicken broth to a boil in a pot. Add the chicken, cover, and simmer on low heat for about 15–20 minutes until cooked through.

3. 3.

   Meanwhile, wash and dry the salad greens. Wash, trim, and slice the fennel thinly. Peel, halve, and cut the onion into strips.

4. 4.

   Peel the blood oranges and slice them thinly.

5. 5.

   Remove the chicken from the broth, let it drain, and shred into small pieces.

6. 6.

   Combine the salad, shredded chicken, onion, and fennel in a large bowl. Arrange the blood orange slices on four plates and top with the salad mixture.

7. 7.

   Whisk together olive oil, lemon juice, 3 tbsp water, salt, and pepper; drizzle over the salad.