Chicken With Fennel-Orange Salad

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

Ingredients

Directions

  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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