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.