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Fennel-Pomegranate Salad With Grilled Chicken

Prep time 20 mins
Cook time 8 mins
Chill time 1 hr
Yield Makes 4 servings (serving size: 1 chicken breast and about 1/2 cup salad)
This colorful, nutrient-packed salad  features grilled chicken breasts served wtih a mixture of fennel, fresh orange sections, pomegranate seeds and almonds.

Ingredients

  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/4 cup fresh orange juice
  • 1/8 teaspoon plus 1/4 teaspoon salt, divided
  • 1/8 teaspoon black pepper, plus 1/4 teaspoon black pepper, divided
  • 1 medium fennel bulb, thinly sliced
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1 cup orange sections
  • 3/4 cup pomegranate seeds (about 1 pomegranate)
  • 1 1/2 tablespoons roasted, unsalted almonds, chopped
  • 1 tablespoon very thinly sliced fresh mint

Nutrition Information

  • calories 259
  • fat 6 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1 g
  • protein 26 g
  • carbohydrate 26 g
  • fiber 5 g
  • cholesterol 63 mg
  • iron 2 mg
  • sodium 193 mg
  • calcium 98 mg

How to Make It

  1. Combine olive oil, orange juice, 1/8 teaspoon each salt and pepper in a medium bowl; add fennel. Toss to combine; cover and chill 1 hour.

  2. In the meantime, heat grill or grill pan to medium-high. Season chicken with the remaining 1/4 teaspoon each salt and pepper, place on grill and cook for about 4–5 minutes on each side, or until cooked through. Set aside and keep warm.

  3. Add orange sections and pomegranate seeds to fennel mixture; toss gently to combine. Top with almonds and mint. Serve salad with chicken breasts.