All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The bright flavors of peppery arugula, the anise accent of fennel and the tangy sweetness of oranges come together in this vibrant winter salad. We added fennel to this delicious salad because it is said to be one of the world’s healthiest foods and tastes great! Fennel is crunchy and slightly sweet, adding a refreshing contribution to any dish. It is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. This salad is sure to excite your taste buds!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Chicken
Heat a sauté pan over medium to high heat. Add 2 tsp of oil to the pan. Add a pinch of salt and pepper to the chicken breasts and add to the pan. Cook on each side for three to four minutes or until golden brown (the chicken meat will be white throughout).
Prep the Vegetables
Cut one orange in half and reserve for the dressing. Stand the remaining orange upright on a cutting board and thinly slice off the peel in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half-moons. . Cut the green stalk off the top of the fennel bulb and discard. Slice the bulb in half and cut the bulb into very thin julienne strips (matchsticks). Remove the skin from the shallot and cut the shallot into thin julienne strips. Reserve the fruits and vegetables for plating.
Make the Dressing
Place the sugar, vinegar and mustard in a mixing bowl. Add 2 tbsp oil and the juice of the orange by cutting it in half then squeezing each half in your hand over the mixing bowl. Add a pinch of salt and pepper then stir to combine. Reserve dressing for plating.
Mix the Ingredients
Place all the sliced vegetables, orange segments, and arugula in a mixing bowl. Drizzle the dressing over the salad and mix. Slice the cooked chicken into thin pieces and reserve for plating.
Plate the Dish
Place the salad mix in the middle of the plate gently and try to build the salad up to give it some height. Place the sliced chicken on the side of the plate.
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