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🥗 Blood Orange Fennel Salad with Chicken

280 kcal · 30 min · 4 servings

Ingredients

• 240 g chicken breast fillet (2 chicken breast fillets)
• 100 ml chicken broth
• 200 g mixed salad greens
• 1 bulb fennel
• 1 red onion
• 4 blood oranges
• 5 tbsp olive oil
• 4 tbsp lemon juice
• salt
• pepper

Instructions

1. 1. Rinse the chicken breasts under cold water and pat them dry with a kitchen towel.
2. 2. Bring the chicken broth to a boil in a pot. Add the chicken. Cover the pot and let the meat cook through over low heat for about 15 to 20 minutes.
3. 3. Meanwhile, wash the salad greens and spin them dry. Wash the fennel, trim the hard bases, and slice it thinly. Peel the onion, halve it, and cut it into thin strips.
4. 4. Peel the blood oranges and slice them thinly.
5. 5. Remove the chicken breasts from the broth, let them drain, and shred the meat into small pieces.
6. 6. Mix the salad, chicken, onion, and fennel in a large bowl. Arrange the blood orange slices on four plates and top with the salad.
7. 7. Mix the olive oil, lemon juice, 3 tablespoons of water, salt, and pepper. Drizzle the dressing over the salad.

Nutrition per serving

• kcal: 280
• Protein: 18 g · Fett/Fat: 15 g · Carbs: 15 g