PDF I saw this recipe for fennel-pomegranate salad with Grilled Chicken and I knew I had to try it. There were two ingredients that I really wanted to get more comfortable with and it really sounded yummy. Of course, you know I couldn’t be bothered actually reading the ingredient list or the directions, so here’s what I did and how I did it.
1 package of thin sliced chicken cutlets
1/4 c. Orange juice
1 large fennel bulb cleaned, trimmed and sliced thinly
4 tangerines, peeled, segmented and seeded
the seeds of two pomegranates (see this link from AATIF for instructions)
Extra Virgin Olive Oil
Salt
Pepper
Thin sliced Almonds
Wild RIce
put the sliced fennel, 1/4 c. of orange juice and two tablespoons of Olive Oil in a bowl. Toss to combine, cover and put in the fridge for 1/2 hour.
Put up the wild rice and cook according to directions.
Take the fennel out of the fridge and add pomegranate seeds, tangerine segments, salt and pepper and sliced almonds. Toss and set aside.
Heat up a grill pan till it’s screaming hot and grill the chicken breasts, about 5 minutes each side.
Plate everything and eat it. The salad is tart, and fresh and earthy; really delightful and it goes perfectly with the grilled chicken and wild rice.
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