Main Meal Salads : Fennel, Chicken and Walnut Salad | Simple Fresh Delicous
By Trix

Ingredients
- 6 skinless chicken thighs
- 1 cup walnuts, toasted and coarsely chopped
- 1/3 cup granulated sugar
- 1 teaspoon crushed dried chilies
- pinch of cinnamon
- pinch of salt and freshly ground pepper
- 2 small fennel bulbs, trimmed and thinly sliced
- 3 oranges, peeled and segmented
- 2 green apples, thinly sliced
- 1/2 cup dried cranberries
- 1/3 cup olive oil
- 2 tablespoons orange juice
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh mint
- 1 garlic clove, minced
- pinch of salt and freshly ground pepper
Details
Servings 4
Adapted from simplefreshdelicious.com
Preparation
Step 1
Ingredients
6 skinless chicken thighs
CANDIED WALNUTS
1 cup walnuts, toasted and coarsely chopped
1/3 cup granulated sugar
1 teaspoon crushed dried chilies
pinch of cinnamon
pinch of salt and freshly ground pepper
2 small fennel bulbs, trimmed and thinly sliced
3 oranges, peeled and segmented
2 green apples, thinly sliced
1/2 cup dried cranberries
ORANGE MINT DRESSING
1/3 cup olive oil
2 tablespoons orange juice
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 garlic clove, minced
pinch of salt and freshly ground pepper
Instructions
Take 6 skinless chicken thighs, cut into slices or cubes – and fry in a tablespoon of olive oil. Cook until golden brown.
To candie the walnuts,
Combine walnuts, sugar, chilies, cinnamon, salt and pepper in a medium frying pan over medium heat. Stir occasionally until sugar dissolves. Cook for 3 to 5 minutes or until sugar is golden brown. Spoon mixture onto greased baking sheet. Let cool; break into pieces.
To make the orange mint dressing, place all ingredients in a jar and shake until well combined.
Combine remaining ingredients in large bowl. Add cooled chicken, dressing and walnuts then toss to combine. Serves 4 to 6.
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