This meal uses our Foster Farms Boneless, Skinless Chicken Breast Fillets. Make a Tangy Raspberry-Orange-Mustard dressing using olive oil, grainy mustard, honey, raspberry vinegar, orange, zest and juice, and Salt and freshly ground black peper.
1 1/2 pounds Foster Farms Boneless, Skinless Chicken Breast Fillets
1/2 cup orange juice
3 large navel oranges
1 bulb fennel, trimmed and coarsely diced
8 cups mixed greens
1 small red onion, thinly sliced
1/4 cup raspberries
Tangy Raspberry-Orange Dressing
3 tablespoons olive oil
3 tablespoons grainy mustard
3 tablespoons honey
2 tablespoons raspberry vinegar
1 large navel orange, zest grated and juice squeezed
1. In a medium bowl, whisk together all ingredients for the Tangy Raspberry-Orange-Mustard dressing - olive oil, grainy mustard, honey, raspberry vinegar, orange, zest and juice, and Salt and freshly ground black pepper.
2. Spoon 2 tablespoons of dressing into a large skillet and set the rest aside. Over medium-low heat, add chicken and orange juice to skillet. Bring to a simmer, reduce heat to low and cover the pan. Cook chicken for 6 minutes, then turn it over and cook for another 6 minutes. Shut off heat, remove lid, and let cool in the pan for 15 minutes.
3. Meanwhile, cut off tops and bottoms of remaining 3 oranges with a sharp paring knife; peel the oranges, removing all the white pith, and slice into rounds. In a large bowl, toss the fennel and lettuce with all but 2 tablespoons of the reserved dressing. Divide the lettuce mixture among the 4 chilled dinner plates.
4. Slice the chicken into thin strips. Arrange the chicken, orange sections and onion slices on top of lettuce. Drizzle with remaining dressing, sprinkle with raspberries and serve.