Orange-Walnut Chicken Salad with Fennel and Maytag Blue Cheese

Ingredients

  • Fennel fronds and orange slices, for garnish
  • ¾ cup crumbled Maytag blue cheese
  • 2/3 cup supremed orange segments
  • ½ red onion, thinly sliced
  • 1 fennel bulb, very thinly sliced
  • 12 ounce bagged mixed lettuce
  • 2 teaspoon fennel seeds
  • + 17 more ingredients
    • 1/3 cup canola oil
    • 1 tablespoon finely grated orange zest
    • 3 tablespoon honey
    • 2 tablespoon plus 2 teaspoons fresh lemon juice
    • 3 tablespoon thawed orange juice concentrate
    • Dressing:
    • Olive oil spray
    • ¾ teaspoon kosher salt
    • 4 boneless skinless chicken breast halves, 6 ounces each
    • 2/3 cup finely ground walnuts
    • 1 cup panko
    • 1 ½ tablespoon finely grated orange zest
    • 3 eggs, lightly beaten
    • ¾ cup flour
    • ¼ teaspoon cinnamon
    • ½ cup walnut halves
    • 1 ½ tablespoon butter

Melt the butter in a large skillet over medium heat. Add the walnuts halves; stir and cook for 3 to 6 minutes or until nuts are lightly browned. Sprinkle with cinnamon, remove from pan and cool completely. Place the flour in a shallow dish. Place eggs in another shallow dish. In a third shallow d...

View full recipe at Spry Living

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