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Chicken With Fennel-Orange Salad

Chicken With Fennel-Orange Salad Recipe
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Serves 4| Hands-On Time: | Total Time:



  1. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Heat 2 tablespoons of the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side.
  3. In a bowl, toss the fennel, parsley, vinegar, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Fold in the oranges. Serve with the chicken.
By March, 2010

Nutritional Information

  • Per Serving
  • Calories 357Calories From Fat 158
  • Protein 36g
  • Carbohydrate 13g
  • Sugar 6g
  • Fiber 4g
  • Fat 18g
  • Sat Fat 3g
  • Calcium 93mg
  • Iron 3mg
  • Sodium 361mg
  • Cholesterol 94mg
What does this mean? See Nutrition 101 .

Quick Tip

Cutting the orange
To section an orange, first cut away the peel and pith. Then make a cut on either side of each segment, inside its surrounding membrane.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.