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Recipe Summary

prep:
15 mins
marinate:
1 hr
cook:
12 mins
total:
1 hr 27 mins
Servings:
4
Yield:
main-dish salads
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk together oil,
    orange juice, vinegar, honey,
    1/2 tsp of the salt and 1/8 tsp of
    the pepper. Pour half the
    dressing (about 1/4 cup) into a
    large resealable plastic bag
    with chicken breasts. Marinate
    in the refrigerator for 1 hour.
    Set aside remaining dressing.

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  • Heat a grill or grill pan to
    medium. Pat chicken dry and
    discard marinade. Grill 6
    minutes per side (12 minutes
    total) or until 165°. Cool
    chicken slightly, then chop
    into 1-inch pieces.

  • Toss chicken with fennel,
    orange slices, beans, arugula,
    olives, reserved dressing,
    remaining 1/4 tsp salt and
    remaining 1/8 tsp pepper.

Nutrition Facts

462 calories; fat 19g; cholesterol 66mg; saturated fat 3g; carbohydrates 40g; insoluble fiber 9g; protein 33g; sodium 907mg.
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