Fresh, crisp apples, carrots, and fennel all compliment each other in this refreshing salad - perfect after last week’s Thanksgiving feast!
2 Small Apples
1 Fennel Bulb
1 Chicken Breast
1/4 Cup Maple Vinaigrette Dressing for chicken, and more for salad. (if you have time, you can marinate your chicken in 1/4 c of dressing for the day or overnight. It’s not required, but will add more flavor into the chicken.)
Pre Heat oven to 350 F
Cover Chicken Breast with Maple Vinaigrette Dressing, wrap in foil and place into oven; bake for 30-35 minutes until cooked through
While the chicken is cooking, prepare your vegetable salad. After removing the tough woody stalks, slice the fennel bulb(s) as thinly as you can with a sharp knife. Slice apple into thin half-moon shapes. Peel carrots and slice them thinly, or, use a vegetable peeler to peel “ribbons.”
You can chop up some of the leafy green fennel fronds to stir into the salad and garnish on top.
Mix vegetables into in a medium or large bowl; mix in dressing to coat evenly.
When the chicken is done, allow it to rest for about 10 minutes, then slice into even strips. Add to the salad to serve.