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Step by Step Instructions
Preparation: Spread the olive oil on the chicken fillet and add a dash of fresh pepper. Roast the fillet in the oven or sauté it using a frying pan. Separate the broccoli in small pieces and boil it for approximately 1 minute. Execution: Cut the chicken, the fennel, the avocado and the orange in thin slices. Add all the ingredients in a big salad bowl and top it up with the cherry tomatoes cut in half. Mix the oxymelo with the yogurt, the olive oil and the chives and add it to the salad bowl giving it a slight mix. Sprinkle at the top with a few drops of olive oil and serve.
Ingredient List
  • 250g chicken fillet
  • 2 fennel roots
  • 1 orange
  • 5-6 cherry tomatoes
  • 1 avocado
  • 100g broccoli
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon chives (cut in small pieces)
  • Fresh pepper
  • Salt
  • 2tbsp oxymelo
  • 2tbsp Extra Virgin Olive Oil
  • 2tbsp yogurt

Salad with fennel, orange, chicken and Extra Virgin Olive Oil

  • Preparation
    time
    10'
  • Cooking
    time
    25'
  • 4
Did you know that salad can be a full meal?
Fresh vegetables, chicken and a fruity twist make the perfect combination for a refreshing salad.
For better results we need an aromatic extra virgin olive oil and oxymelo, a dressing with deep roots in Ancient Greece that will elevate your taste buds!
Product Qty
Balsamic vinegar with honey "Kalamata Papadimitriou” 8.4fl.oz
$5.95
Sea salt grinder from Attica "Kollectiva" 9.03oz
$4.85
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