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The starter, Light and fresh

Chicken, fennel and orange salad

This chicken, fennel and orange salad is a fresh starter for 6 people, rated easy, with 30 minutes of active work. The chicken, orange segments and dressing are made in the morning, leaving only the fennel to slice and the salad to toss just before serving. Budget around €2.80 per person, and the trick is slicing the fennel very thin and keeping it crisp in ice water until the last moment.

Tender chicken, crisp fennel and juicy orange, light but full of punch.

Chicken, fennel and orange salad
For
6 people
Work
30 min
Total time
45 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.80
Calories per person
250 kcalcalculated by Kiloach, your weight coach

Chicken poached in its own broth stays moist, fennel sliced paper thin on a mandoline gives a clean crunch, and juicy orange segments bring a sweet lift that wakes up the whole plate. Black olives add a salty note and arugula a little peppery edge. It is a salad that stands out from the usual starters, neither heavy nor fussy, perfect for opening a meal without filling anyone up too soon.

It makes a great starter for a dinner party in fall or winter, when oranges are at their best. It pairs naturally with a heartier main course further along in the menu, something like a braised meat dish or a gratin. We like it because it comes together almost entirely in the morning, so you get to spend time with your guests instead of staying stuck in the kitchen.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 30 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, poach and cool the chicken, prepare the orange segments and the dressing, everything keeps well in the fridge. Right before your guests arrive, slice the fennel and let it crisp up in its icy lemon water. At serving time, drain the fennel, toss everything together and coat with the dressing to keep the salad bright.

The ingredients

6 people

Butcher

  • Boneless chicken breasts 3

Fruits and vegetables

  • Fennel bulbs 2
  • Oranges 4
  • Lemon 1
  • Arugula 100 g

Pantry

  • Black olives 60 g
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Poach the chicken breasts in gently simmering salted water, then let them cool in their own broth before slicing them thin. 30 min

    Add an onion studded with cloves to the water, it gives the chicken a subtle hint of flavor.

  2. Peel three oranges down to the flesh, cut out the segments over a bowl to catch the juice, and squeeze out the leftover membranes.

    That juice becomes the base of the dressing, nothing goes to waste.

  3. Whisk the collected orange juice with the lemon juice, olive oil, salt and pepper.

    Add a touch of orange zest, the dressing smells even more of citrus.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Slice the fennel very thin on a mandoline and drop it into ice water with lemon juice until serving time.

    The ice water keeps it extra crisp and stops it from browning.

When it's time to serveThe final touches, right in front of your guests.

  1. Drain the fennel, toss it with the chicken, orange segments, olives and arugula, then coat with the dressing.

    Season at the very last moment to keep the salad bright and lively.

Our tips to get it right

  • Pick chicken breasts of even size so they cook at the same rate and stay moist all the way through.
  • Save a few of the feathery fennel fronds to scatter over the salad right before serving, they add color and a light anise scent.
  • Plate the salad on large flat plates rather than in a big bowl, the orange segments and fennel slices show better and it looks more polished.

The variations

  • Swap the chicken for shrimp seared for two minutes, the salad becomes lighter and just as fragrant.
  • For a vegetarian version, replace the chicken with rinsed chickpeas and cubed feta, the salad keeps its sweet and salty balance.
  • To save time, use shredded rotisserie chicken instead of poaching your own, you'll cut 30 minutes off the cooking.

What to serve it with

  • Warm crusty bread
  • A dry, fruity white wine
  • Followed by a braised meat dish

Storage

The components made in the morning, sliced chicken, orange segments and dressing, keep for 24 hours in the fridge in separate sealed containers. Once tossed with the dressing, eat the salad within the hour, it doesn't freeze and loses its crunch if it sits too long.

Questions about this recipe

Can fennel be replaced with another vegetable?

Thinly sliced celery gives a similar crunch, though with less of that anise flavor. Shredded white cabbage also works in a pinch, with a more neutral taste.

How do you keep the chicken from drying out?

The key is letting it cool directly in its poaching water instead of draining it right away. The chicken keeps absorbing liquid and stays much juicier that way.

Can this salad be made for a bigger crowd?

Yes, just scale up the quantities while keeping the same proportions. Slice the fennel in batches so every piece stays thin and crisp.

How do you plate this salad for a dressier dinner?

Arrange it on individual plates rather than in one shared bowl, alternating orange segments and fennel slices. Add a few fennel fronds and a drizzle of dressing just before serving to make it shine.

Can a chicken, fennel and orange salad be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a chicken, fennel and orange salad?

Allow 45 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a chicken, fennel and orange salad?

About 250 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chicken, fennel and orange salad cost?

About €2.80 per person, that's €16.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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