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Fennel and Tomato Chicken Salad with Oranges and Pine Nuts

Serving Size: 1 serving



  • 3 cherry tomatoes, quartered
  • 2 cups (500 mL) lettuce of your choice
  • 1 Boneless Chicken Breasts, Seasoned and Skinless
  • 1 mandarin orange or tangerine, peeled and separated
  • 1/2 cup (100 mL) thinly sliced fennel bulb
  • 3-4 torn basil leaves
  • coarse grain mustard or buttermilk vinaigrette, to taste
  • toasted pine nuts or slivered almonds for garnish (optional)


Cook chicken breast according to package instructions.

Prepare remaining ingredients to combine with chicken when ready to eat.

This recipe can be prepared in advance - keep refrigerated. Just add vinaigrette and garnish when ready to serve.