Monday, September 04, 2006
Chicken, Fennel and Orange Salad
Wanted a very refreshing dinner after the weekend binge. Not that I am on diet or what, just like to balance up the heavy meals over the weekend.
The recipe is copied from Women's Weekly Great Fast Recipes cookbook with some modifications on the amount of chicken meat. I used less of chicken meat (200g) as I wanted to eat more veg than meat. And no olives as I ran out of olives (not a fan of olives in salad but like them on their own like Kalamata olives in olive oil).
1 tbsp olive oil
500g chicken fillets, sliced thinly
1 fennel bulb (550g), sliced thinly
1/2 cup seeded black olives, quartered
3 green onions, chopped coarsely
2 medium oranges (480g), segmented (I used navel oranges as they are sweet!)
80g rocket (aragula) leaves
Dressing (combine in a screwtop jar) :
1/2 cup orange juice
2 tbsp red wine vinegar
2 tbsp olive oil
1/2 teaspoon sugar
1. Heat oil and butter in large frying pan. Cook chicken, stirring until well browned and tender; drain.
2. Combine chicken (wait till cool a bit - I was in a hurry, so my veg were a bit wilted as a result of the hot chicken), fennel, olives, onion, orange, rocket and dressing in a large bowl; toss gently.
Very citrusy and refreshing for a hot day.
We always have leftovers of salad which we really enjoy the next day when the dressing is really soaked through the salad.