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Winter Citrus Salad with Crispy Chicken


  • Author: Tara | Treble in the Kitchen
  • Total Time: 30 mins
  • Yield: 4 servings 1x

Description

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!


Ingredients

Scale
  • For the Chicken:
  • 2 chicken breasts
  • 2 eggs
  • 1 cup almond meal/flour
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • For the Dressing:
  • 3/4 cup extra virgin olive oil
  • 1/4 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
  • 1/4 tsp black pepper
  • For the Salad:
  • 1 fennel bulb, thinly sliced*
  • 56 cups of greens (arugula and spinach)
  • 1/2 cup fresh orange slices (without peel)
  • 3 radishes, thinly sliced

Instructions

  1. 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.)
  2. 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.
  3. 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!

Notes

For a delicious side or starter salad or for a meatless main dish, simply omit the chicken!

*1/2 cup of fennel is considered low FODMAP

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: low FODMAP, gluten free, grain free, paleo-friendly, whole 30
  • Cuisine: dinner, salad, meal salad, lunch