• 450g Sadia Chicken Breasts
  • 2 Fennel bulbs, thinly sliced
  • 200g Beans, sliced and blanched
  • 2 Oranges, peeled and segmented
  • 2 Cups cooked quinoa
  • 2 tablespoons Finely chopped mint
  • 2 tablespoons Parsley leaves
  • ½ cup Olive oil
  • ⅓ cup Fresh orange juice
  • 2 tablespoons Liquid honey
  • 1 tablespoon Wholegrain mustard
  • 1 tablespoon Grape vinegar
  • 1 Sea salt and freshly ground black pepper



To poach the Sadia Chicken Breasts, place in a deep sided pan. Cover with cold water and place over medium heat, bring to a boil, and then reduce heat and gently simmer until the chicken breasts are thoroughly cooked through. Remove from the water and set aside to cool.


Meanwhile, make the dressing; combine all the ingredients (ingredients 8-13) in a small bowl and whisk until well-blended. Season with salt and pepper, to taste.


When the chicken has cooled, slice or shred.


To assemble the salad, place the chicken, sliced fennel, and beans in a large bowl and toss to combine. Add the quinoa and orange segments. Transfer onto a serving platter or individual bowls and scatter over the herbs.

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