Related recipes: Dairy-Free, Fruit, High Fiber, Main Dishes, National Chicken Council, Poultry, Salads, Soups/Salads, Soy-Free, Spring, Summer
Add these dishes to make a full meal:
Focaccia and Gorgonzola with Roasted Garlic
Yield: 4 servings
1 1/2 lbs boneless, skinless chicken breasts
1/2 cup orange juice
3 large navel oranges
1 fennel bulb, trimmed and coarsely diced
8 cups mixed lettuce such as Boston or Bibb, washed and torn into bite-size pieces
1 small red onion, thinly sliced
1/4 cup raspberries
Tangy Raspberry-Orange-Mustard Dressing:
3 Tbs olive oil
3 Tbs grainy mustard
3 Tbs honey
2 Tbs raspberry vinegar
1 large navel orange, zest grated and juice squeezed
Salt to taste
freshly ground black pepper to taste
Set 4 dinner plates in the refrigerator.
In a medium bowl, whisk together all ingredients for the dressing. Spoon 2 tablespoons of dressing into a large skillet and set the rest aside.
Over medium-low heat, add chicken and orange juice to skillet. Bring to a simmer, reduce heat to low and cover the pan. Cook chicken for 6 minutes, then turn it over and cook for another 6 minutes. Shut off heat, remove lid, and let cool in the pan for 15 minutes.
Meanwhile, cut off tops and bottoms of remaining 3 oranges with a sharp paring knife; peel the oranges, removing all the white pith, and slice into rounds.
In a large bowl, toss the fennel and lettuce with all but 2 tablespoons of the reserved dressing. Divide the lettuce mixture among the 4 chilled dinner plates. Slice the chicken into thin strips. Arrange the chicken, orange sections and onion slices on top of lettuce. Drizzle with remaining dressing, sprinkle with raspberries and serve.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.