Fennel Chicken Salad with Orange

Ingredients

• 2 bulbs fennel (with greens)
• 4 tbsp olive oil
• 3 untreated oranges
• 400 g chicken breast fillet (ready to cook, skinless)
• Salt
• Pepper (freshly ground)
• 600 ml Poultry broth
• 100 g black pitted olives
• 1 Red Onion
• 1 tbsp White Wine Vinegar
• 100 g Feta

Instructions

1. 1.

   Wash the fennel, remove the core and cut into thin ribbons. Chop the fennel greens. Heat the oil in a pan and quickly sauté the fennel without the greens. Squeeze one orange and deglaze the fennel with the juice, steam briefly, set aside to cool.

2. 2.

   Rinse the chicken, pat dry, season with salt and pepper, and simmer in lightly boiling broth for about 20 minutes until cooked through. Remove, let cool, then shred into strips.

3. 3.

   Peel the onion, halve it, and slice into strips. Add the shredded chicken and onions to the fennel. Peel the oranges with a sharp knife, removing the white pith, and cut into slices. Drain the olives and add them with the orange slices to the fennel mixture. Toss everything well, season with vinegar, salt, and pepper, and let marinate for 30 minutes.

4. 4.

   Crumble the feta, distribute the salad onto bowls, sprinkle the feta over it, and garnish with fennel greens before serving.