Fennel Salad and Perfect Grilled Chicken with Karen's Lemon-Oregano Marinade
Packed with Zesty Flavor, Crunchy Texture - a Salad to Savor! A refreshing mix of Fennel, Vadalia Onions, Fresh Peaches, Local Cucumbers & Perfect Grilled Lemony Marinated Chicken
Servings: 4 servings
Ingredients
- 2 1/2 cups fresh fennel thinly sliced; I use a mandoline (one large bulb)
- 1 cup Sweet Vadalia Onion thinly sliced; I use a mandoline
- 1/2 cup Fresh Cucumbers thinly sliced; I use local ones, organic
- 1 medium fresh peach thinly sliced
- 1 1/2 cups grilled marinated chicken sliced: Use Karen's Lemon-Oregano Marinade & Technique (see recipe)
- 1/2 cup lemon-oregano dressing (from marinade) see notes
Garnishes:
- 2 tablespoons fennel fronds (looks like dill!)
- 1 tablespoon mix of small basil leaves and fresh oregano leaves (optional)
Instructions
- Make Karen's Lemon-Oregano Marinade. Marinate 2 chicken breasts or 6 chicken tenderloins for 2 hours. Remove and set aside marinade; grill chicken until done. When cool, slice chicken on the diagonal 1/2" thick. Gently reheat marinade - bring to a boil, then simmer - low heat, 2 minutes - THIS is your salad dressing! Cool. Set aside.
- To a large bowl or individual plates, add: thinly sliced fennel, sweet onions and cucumbers.
- Clean and dry the peach,; cut in half remove pit and slice thinly - add to the salad. Add the sliced chicken on top.
- Whisk the reserved dressing and drizzle all over the salad. Garnish with fennel fronds, basil & oregano. (Add edible flowers if you like.)
Notes
Once the chicken is marinated and grilled ~ recipe will take approximately 15 minutes to complete!
SEE: Karen's Lemon-Oregano Marinade before starting this recipe/ marinade and grill chicken. Lemon-Oregano Dressing for the salad is made from the marinade - simmered and cooled. This recipe may not be reproduced without the consent of its author, Karen Sheer.
SEE: Karen's Lemon-Oregano Marinade before starting this recipe/ marinade and grill chicken. Lemon-Oregano Dressing for the salad is made from the marinade - simmered and cooled. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 234kcal | Carbohydrates: 14g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 55mg | Sodium: 258mg | Potassium: 456mg | Fiber: 3g | Sugar: 8g | Vitamin A: 303IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 1mg