Savory Orange Chicken Fennel Salad

Some days my recipes are the brainchild of what's in the frig or pantry! I enjoy being creative while imagining the finished project. My taste buds are usually the guide because I rarely use a written recipe. There are no rules in my kitchen. I'm always searching for new and innovative ways to assemble a meal using the ever-versatile ingredient, chicken! This recipe has a freshness to it that seems to squelch the Summer heat.

15 oz can orange segments (use 3/4 c for salad)

1 small fennel bulb, sliced thinly

1 large chicken breast, precooked,boneless, skinless and cut up

1/2 handful parsley

2 T red pepper, diced

2 T onion, diced

Mix the above in a medium bowl. Make the dressing and add some to the chicken. Put the avocado in at the end before mounding chicken onto the greens.

1/2 - 1 avocado, chunks

mixed greens

For dressing:

3 T Balsamic vinegar (I used pomegranate infused vinegar)

1 T lemon juice

1 T Dijon mustard

1 tsp honey

1/2 handful parsley

salt and pepper to taste

1/4 c olive oil

1 clove garlic, minced

remaining orange segments plus 1 T juice from can

Place in blender and mix

Add 3 T of the dressing to the chicken mixture reserving the rest to drizzle over the top. You may substitute the parsley for cilantro.