The classic pairing of orange and fennel gets a new twist with the addition of crunchy red cabbage and a creamy dressing. Make sure to add the oranges at the last minute -- they'll give the salad a brighter flavour if they sit in the dressing only briefly.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Method
Cut chicken breasts in half horizontally to make thin cutlets; sprinkle with pepper and salt. Place on greased grill over medium heat; close lid. Cook chicken, turning once, until no longer pink inside, about 8 minutes.Meanwhile, stir together sesame seeds, honey and lime juice; brush all over chicken. Cook, turning once, until glazed, about 1 minute.
In large bowl, whisk together mayonnaise, vinegar, mustard and garlic. Add fennel, red cabbage and cilantro; toss to coat. Scrape onto platter; top with orange slices and chicken.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 275 mg
- Sugars 13 g
- Protein 26 g
- Calories 280.0
- Total fat 12 g
- Potassium 733 mg
- Cholesterol 66 mg
- Saturated fat 2 g
- Total carbohydrate 19 g
%RDI
- Iron 11.0
- Folate 17.0
- Calcium 8.0
- Vitamin A 4.0
- Vitamin C 90.0
