Fennel-Pomegranate Salad With Grilled Chicken

Ingredients

• 0.1 teaspoon pepper black divided
• 1 medium fennel bulb thinly sliced
• 1 tablespoon mint leaves fresh very thinly sliced
• 1.5 teaspoons olive oil extra-virgin
• 0.3 cup orange juice fresh
• 1 cup orange sections 
• 0.8 cup pomegranate seeds ( 1 pomegranate)
• 1.5 tablespoons roasted unsalted chopped
• 0.1 teaspoon salt divided
• 16 ounce chicken breast halves boneless skinless

Equipment

• bowl
• grill
• grill pan

Directions

1. Combine olive oil, orange juice, 1/8 teaspoon each salt and pepper in a medium bowl; add fennel. Toss to combine; cover and chill 1 hour.
2. In the meantime, heat grill or grill pan to medium-high. Season chicken with the remaining 1/4 teaspoon each salt and pepper, place on grill and cook for about 45 minutes on each side, or until cooked through. Set aside and keep warm.
3. Add orange sections and pomegranate seeds to fennel mixture; toss gently to combine. Top with almonds and mint.
4. Serve salad with chicken breasts.