Grilled Fennel Salad Bowl

Grilled Fennel Salad Bowl

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Hello Ani

This super healthy and nourishing salad has grilled fennel, juicy chicken, farro, broccoli, salad greens. Topped with your favorite cheese and lots of pomegranates. The flavor is amplified with a sweet and tangy honey mustard, fennel vinaigrette.

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US Customary - Metric

Ingredients

1 large, or 2 small chicken breast (Seasoning in the instructions)
1 cup chicken broth
1 cup broccoli, steamed
½ cup farro
1 fennel bulb
3 cups mixed salad greens
1 cup pomegranate
¼ cup blue cheese, feta, or goat cheese crumbles

Vinaigrette

1 small shallot, or 1 small garlic glove
1 teaspoon mustard (yellow, or dijon)
1 tablespoon honey
2 tablespoon lemon juice
2 tablespoon white balsamic vinegar
¼ cup olive oil
1 tablespoon fresh chopped fennel freens
salt & pepper to taste

Instructions

1. In a small saucepan cook the farro with water, a dash of salt, and 1 tablespoon of butter. About 20 minutes. Drain and allow to cool.
2. Quick blanch or steam the broccoli florets until tender, but still crunchy.
3. Season the chicken breast with salt and pepper, ½ teaspoon of paprika,½ teaspoon of garlic powder, and ½ teaspoon of dried oregano (each breast).
4. Cut the greens of the fennel bulb. Then cut the bulb (white part) into quarters. Heat a small skillet on medium heat. Drizzle olive oil. Add the fennel and roast on all sides until caramelized. About 6 minutes. Then top with a lid, and let cook on low heat for another 3 to 4 minutes.
5. In the meantime make the vinaigrette. Finely chop the shallot or garlic. Add to a small mason jar. Add a sprinkle of salt and pepper, mustard, honey, lemon juice, and vinegar. Chop a little of the fennel greens, and add it to the jar. Then add the olive. Close the jar and give it a good shake until all combined.
6. Remove the grilled fennel from the skillet and set it aside. Drizzle a little olive oil into the same skillet. Set the stove to medium/high heat, and grill the chicken breast for about 3 minutes on each side. (If the chicken breast is thin, it will be only 1 minute on each side) Then add 1 cup of chicken broth to the chicken. Cover with a lid and continue to cook on medium/low heat for another 2 to 3 minutes. Depending on the thickness of your chicken breast. This cooking method will make it super juicy. Just don't overcook.
Assemble the Salad Bowl(s)
Add salad greens to the bottom of the bowl(s). Then top with broccoli, farro, and grilled fennel. Slice the chicken breast and arrange it on top of the leaves. Crumble your favorite cheese. Top with fresh pomegranate, and drizzle the vinaigrette over. Enjoy!

Nutrition

COURSE: Salad

CUISINE: American

KEYWORD: Farro Salad recipe, Grilled Fennel Salad, Herbed grilled chicken

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