Sesame Chicken with Orange and Fennel Salad Recipe

Sesame Chicken with Orange and Fennel Salad

The first thing I do when I receive a magazine is to look at the recipe on the cover.  Sometimes I am inspired to try the recipe. As soon as I saw the salad on the cover of Canadian Living I wanted to give it a try. It did not take me long to go get the ingredients for the Sesame Chicken with Orange and Fennel Salad.  I often eat salad for my main meal because they are quick to prepare and so healthy.

When making a new dish, my son can't wait for me to finish taking my pictures to taste the recipe. When you have children you never know how they will react to any food that you are serving them. This salad has fennel and I could not wait to see if I would like it. We usually have cooked fennel in pastas. He loved it!

The creamy dressing of this salad has a sweet, tangy taste. All the flavors work well together. I like the juice that is bursting from the orange with the crunch of the fennel and cabbage. This salad will be on our menu this summer. We liked it so much that I will serve it to guests also.

What are your favorite salads to make during the hot season?


400g chicken breasts, skinless and boneless
1 ml pepper
pinch salt
15 ml sesame seeds, toasted
15 ml honey
10 ml lime juice
75 ml light mayonnaise or half mayo and half plain Greek yogurt
15 ml apple cider vinegar
15 ml grainy mustard
1 clove garlic, grated
1 bulb fennel, thinly sliced
750 ml red cabbage, shredded
125 ml cilantro
1 orange, peeled, thinly sliced and cut in half-moons

1- Preheat your BBQ at 350F. 

2- Sprinkle salt and pepper on chicken. Cook until the chicken reach the internal temperature to 165F. While cooking mix the sesame seeds, honey, lime juice together. When the chicken is ready you can cut each chicken breasts in half and brush with the mixture on both sides. Return to cook another 1-2 minutes, turning once.

3- While the chicken is cooking prepare the salad. In a large bowl whisk the mayonnaise, vinegar, mustard and garlic. Add the fennel, red cabbage and cilantro. Toss well.

4- Serve the chicken with the salad and top with orange slices.