Fennel salad with chicken

Name: Fennel salad with chicken
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 2 (approx. 500 g) Fennel tubers; 2 Oranges; 1 red onion; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp pink berries

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
2 (approx. 500 g) Fennel tubers
2 Oranges
1 red onion
2 TABLESPOONS White wine vinegar
7-10 Tbsp pink berries

Directions

1
Rinse chicken fillets cold and dab dry. Season with salt and pepper and fry in 2 tablespoons of hot oil for about 15 minutes. Turn several times in between. Clean and wash the fennel and slice or cut it into thin slices (keep the fennel greens with you). Squeeze an orange.
2
Peel the other one so that the white skin is completely removed. Cut the fillets out of the parting skins, collecting the juice. Peel the onion and cut into thin rings. Remove meat from the pan and cut into slices. Add orange juice to the frying fat and bring to the boil briefly. Add vinegar and remaining oil, season to taste with salt and pepper. Mix fennel and orange fillets. Put them on a plate. Arrange the chicken fillet slices on top and pour the orange sauce over them.
3
Add vinegar and remaining oil, season to taste with salt and pepper. Mix fennel and orange fillets. Put them on a plate. Arrange the chicken fillet slices on top and pour the orange sauce over them. Chop the fennel greens, except for something to garnish. Sprinkle fennel green and crushed pink berries over the salad