Name: Chicken, fennel and orange salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 30 gram butter; 3 (600g) breast fillets, thinly sliced; 1 (550g) fennel bulb, thinly sliced; 1/2 cup (60g) seeded black olives, quartered; 3 green onions, chopped coarsely; 2 (480g) oranges, segmented; 80 gram rocket leaves; Dressing; 1/2 cup (125ml) orange juice; 2 tablespoon red wine vinegar; 2 tablespoon olive oil; 1/2 teaspoon white sugar

Ingredients

30 gram butter

3 (600g) breast fillets, thinly sliced

1 (550g) fennel bulb, thinly sliced

1/2 cup (60g) seeded black olives, quartered

3 green onions, chopped coarsely

2 (480g) oranges, segmented

80 gram rocket leaves

Dressing

1/2 cup (125ml) orange juice

2 tablespoon red wine vinegar

2 tablespoon olive oil

1/2 teaspoon white sugar

Method

1.Heat butter in large frying pan. Stir chicken over heat until well browned and tender.

2.To make dressing, place ingredients in bowl and whisk to combine.

3.Place chicken in large bowl with fennel, olives, onion, orange, rocket and dressing. Toss gently to combine.

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Ingredients

Method

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