Nicole Spear, MS, CNS
Grilled Chicken Fennel Salad
Updated: Aug 29, 2018
Makes 4 servings
1-2 pounds chicken breasts, sliced into fingers
1 teaspoon sea salt (divided)
1 teaspoon black pepper (divided)
2 tablespoon lemon zest (divided)
1 fennel bulb, quartered
1 yellow pepper, sliced
1 orange pepper, sliced
1 tablespoon extra virgin olive oil
8 cups romaine lettuce, rinsed and chopped
2 cups cherry tomatoes
2 cucumbers, sliced
4 tablespoons fresh parsley, diced
1 cup extra virgin olive oil
4 tablespoons lemon juice or raw, apple cider vinegar
1 teaspoon sea salt
1 teaspoon black pepper
Preheat grill to 350 degrees
Season the chicken fingers with ½ teaspoon salt, ½ teaspoon pepper, and 1 tablespoon lemon zest. Place chicken on grill.
Combine fennel, yellow and orange peppers with ½ teaspoon salt, ½ teaspoon pepper, and 1 tablespoon lemon zest. Place veggies on grill.
While chicken and veggies are grilling, arrange lettuce, tomatoes, and cucumbers on individual plates.
Blend olive oil, lemon juice or vinegar, parsley, salt and pepper in a blender.
When chicken and veggies are finished, arrange them on the plates.
Pour dressing over salads.