This colorful, nutrient-packed salad features grilled chicken breasts served wtih a mixture of fennel, fresh orange sections, pomegranate seeds and almonds.
How to Make It
Step 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.
Step 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.
Step 3
Add orange sections and pomegranate seeds to fennel mixture; toss gently to combine. Top with almonds and mint. Serve salad with chicken breasts.
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