Brussels Sprouts, Fennel & Chicken Salad

Prep Time: 25 min
Cook Time: 20 min
Total Time: 45 min
Servings: 4
  • Salad:
  • 2 boneless skinless chicken breasts
  • 2 tbsp Filippo Berio Olive Oil
  • 1/4 tsp each salt, freshly ground pepper and paprika
  • 1 lb Brussels sprouts, trimmed
  • 1 small head radicchio lettuce
  • 1/2 head fennel
  • 2 oranges
  • 1/2 cup pomegranate seeds
  • Lemon Dressing:
  • 3 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 cup Filippo Berio Olive Oil
    • Lemon Dressing:
      In bowl, whisk together lemon juice, mustard, honey, salt and pepper. Slowly whisk in olive oil.



      • Preheat oven to 400°F. Place chicken breasts on foil-lined baking sheet; drizzle with olive oil and sprinkle with salt, pepper and paprika. Bake for 20 to 30 minutes or until juices run clear when pierced with a fork and instant-read thermometer reads 165°F when inserted into thickest part. Let stand for 5 minutes; slice diagonally.
      • Thinly slice Brussels sprouts, radicchio and fennel using sharp knife, vegetable slicer or food processor. Cut both ends away from oranges; using a sharp knife, remove peel and outer membrane. Cut between membranes to release segments.
      • In large bowl, combine chicken, Brussels sprouts, radicchio, fennel and orange segments; toss with Lemon Dressing to coat. Garnish with pomegranate seeds.




    Ingredient: Chicken

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Olive Oil

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