Chicken, Fennel and Orange Salad
- 1 of 3 In a bowl, whisk together oil, orange juice, vinegar, honey, 1/2 tsp of the salt and 1/8 tsp of the pepper. Pour half the dressing (about 1/4 cup) into a large resealable plastic bag with chicken breasts. Marinate in the refrigerator for 1 hour. Set aside remaining dressing.
- 2 of 3 Heat a grill or grill pan to medium. Pat chicken dry and discard marinade. Grill 6 minutes per side (12 minutes total) or until 165 degrees . Cool chicken slightly, then chop into 1-inch pieces.
- 3 of 3 Toss chicken with fennel, orange slices, beans, arugula, olives, reserved dressing, remaining 1/4 tsp salt and remaining 1/8 tsp pepper.
Servings Per Recipe: 4
Per Serving: 3 g sat. fat, 40 g carb., 19 g Fat, total, 66 mg chol., 9 g fiber, 462 kcal cal., 33 g pro., 907 mg sodium