Ingredients

1 1/2 pounds boneless, skinless chicken breasts

1/2 cup orange juice

3 large navel oranges

1 fennel bulb, trimmed and coarsely diced

8 cups mixed lettuce such as Boston or Bibb, washed and torn into bite-size pieces

1 small red onion, thinly sliced

1/4 cup raspberries

Tangy Raspberry-Orange-Mustard Dressing:

3 tablespoons olive oil

3 tablespoons grainy mustard

3 tablespoons honey

2 tablespoons raspberry vinegar

1 large navel orange, zest grated and juice squeezed

Salt and freshly ground black pepper, to taste

Preparation

  1. In a medium bowl, whisk together all ingredients for the dressing. Spoon 2 tablespoons of dressing into a large skillet and set the rest aside.
  2. Over medium-low heat, add chicken and orange juice to skillet. Bring to a simmer, reduce heat to low and cover the pan. Cook chicken for 6 minutes, then turn it over and cook for another 6 minutes. Shut off heat, remove lid, and let cool in the pan for 15 minutes.
  3. Meanwhile, cut off tops and bottoms of remaining 3 oranges with a sharp paring knife; peel the oranges, removing all the white pith, and slice into rounds.
  4. In a large bowl, toss the fennel and lettuce with all but 2 tablespoons of the reserved dressing. Divide the lettuce mixture among the 4 chilled dinner plates. Slice the chicken into thin strips. Arrange the chicken, orange sections and onion slices on top of lettuce. Drizzle with remaining dressing, sprinkle with raspberries and serve.