Chicken Salad with Fennel, Orange & Blueberries

By TPMay

Ingredients

• tablespoons olive oil, divided
• 3/4 pound chicken breasts, boneless, skinless
• 1/2 cup orange juice, plus 3 tablespoons, divided
• 3 tablespoons stone ground mustard
• 3 tablespoons honey
• 2 tablespoons vinegar
• zest of one orange
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large oranges
• 1 each fennel bulb, trimmed and coarsely diced
• 8 cups mixed greens
• 1/2 cup red onion, thinly sliced
• 1/2 cup blueberries

Preparation

Step 1

Heat 2 tablespoons olive oil in a large frying pan over medium-low heat. Place chicken breast fillets in frying pan. Add 1/2 cup orange juice, bring to a simmer and reduce heat to low. Cover pan and cook 6 minutes; turn chicken and cook 6 more minutes. Turn off heat, and let chicken cook in pan for 10 minutes.
Meanwhile, prepare dressing: In medium bowl, whisk together remaining olive oil, mustard, honey, vinegar, 3 tablespoons orange juice, orange zest, salt and freshly ground pepper.
Peel oranges and slice into rounds. In large bowl, toss fennel and lettuce. Reserve 2 tablespoons of the dressing and toss remainder with lettuce.
Slice chicken into thin strips and place with orange sections and onion slices on top of lettuce. Drizzle with reserved dressing and sprinkle blueberries on top.