This colorful, nutrient-packed salad  features grilled chicken breasts served wtih a mixture of fennel, fresh orange sections, pomegranate seeds and almonds.

Kathryn Conrad


Ingredient Checklist


Instructions Checklist
  • Combine olive oil, orange juice, 1/8 teaspoon each salt and pepper in a medium bowl; add fennel. Toss to combine; cover and chill 1 hour.

  • In the meantime, heat grill or grill pan to medium-high. Season chicken with the remaining 1/4 teaspoon each salt and pepper, place on grill and cook for about 4–5 minutes on each side, or until cooked through. Set aside and keep warm.

  • Add orange sections and pomegranate seeds to fennel mixture; toss gently to combine. Top with almonds and mint. Serve salad with chicken breasts.

Nutrition Facts

259 calories; fat 6g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 26g; carbohydrates 26g; fiber 5g; cholesterol 63mg; iron 2mg; sodium 193mg; calcium 98mg.