Sweet and tart winter citrus pairs with slightly bitter arugula, crunchy radishes, sweet roasted fennel, and crispy almond crusted chicken for a mealtime salad that won’t disappoint!
Hey friends! This weekend was great, but it went by all too fast. That being said, it was very relaxing, we spent lots of time with Bernie, we had fun watching the Super Bowl, and we cleaned the apartment. All in all it was fantastic!
Now, that we’ve caught up from the weekend, I wanted to share this super delicious dinner (or lunch!!) salad recipe with you.
This year, I’ve really been attempting to do a better job at exploring new-to-me fruits and vegetables in addition to eating with the seasons. For me, this recipe really helped me do both of those things!
The base of the salad is composed of arugula and spinach, where typically I would only use spinach, romaine or kale, fennel is a new-to-me veggie that I am really loving, and citrus is a winter fruit. Check, check, and check!
There are a few different components that pull this meal all together (roasted fennel, crispy chicken and the delicious salad dressing!) but don’t be intimidated by all the steps. Once you make this recipe, you’ll understand that all the components are necessary and your family will be requesting that you make it again.
Enjoy seasonal produce with this tasty Winter Citrus Salad!
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- For the Chicken:
- 2 chicken breasts
- 2 eggs
- 1 cup almond meal/flour
- ½ tsp sea salt
- ½ tsp smoked paprika
- ½ tsp black pepper
- For the Dressing:
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 Tbsp dried chives
- 2 Tbsp dried parsley
- 2 tsp fresh lemon juice
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sea salt
- ¼ tsp black pepper
- For the Salad:
- 1 fennel bulb, thinly sliced
- 5-6 cups of greens (arugula and spinach)
- ½ cup fresh orange slices (without peel)
- 3 radishes, thinly sliced
- For the chicken: Preheat the oven to 400 degrees fahrenheit. Line baking sheet with foil and spritz with coconut oil cooking spray. Slice chicken breasts into strips or small pieces. Break two eggs in a medium-sized bowl, combine the almond meal/flour and the seasonings in a separate bowl and gently stir to combine. Bread the chicken by placing it in the egg, then coating with the almond mixture. Place on the baking sheet and bake at 400 degrees for 20 minutes. (It is also helpful if you roast the fennel at this time. Place on a baking sheet and toss with 1 Tbsp olive oil and a pinch of sea salt, roast at 400 degrees for 20 minutes.)
- For the dressing: While the chicken and fennel are cooking, combine all ingredients in a jar or container with tight-fitting lid. Shake until combined and season to taste. This will make more than you need for this recipe and the leftovers can be stored in the fridge.
- For the salad: Once the dressing is made, divide the greens among 4 bowls. Top each bowl with equal amounts of radish and orange slices. Once the chicken and fennel are cooked, add to each salad. Top with 1-2 Tbsp of salad dressing (or to taste) and enjoy!
Question of the Day:
- Did you watch the Super Bowl yesterday!?
- Share one fun thing about your weekend!
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