Mixed greens with fennel and sautéed chicken
Recipe by Jim Lekander
Prep time: 20 minutes
red leaf romaine lettuce
red leave lettuce
red wine vinegar
salt and pepper
In a large mixing bowl, mix the greens after close cleaning. Add in the wedged fennel. Peel the oranges, slice them 1/4" thick and add to the greens. In another bowl, whisk together the olive oil and vinegars until well blended. Season with the salt and pepper. Add half of the dressing to the greens just before serving. Plate and garnish with the red onions and olives.
For an entrée salad, heat 2 tablespoons of olive oil in a sauté pan over medium high heat. Take 4 boneless skinless chicken breasts and dredge through seasoned flour with salt and pepper. Add to the olive oil, sauté until one side is golden brown and turn. Continue to sauté until breasts have reached 165 degrees internal temperature or until desired doneness. Remove from pan and let rest five minutes. Slice on the diagonal and place on salad just before serving. Drizzle with dressing and serve.
Nutritional analysis per serving
Total fat (g)
Saturated fat (g)