Name: Grilled Chicken & Fennel with Crunchy Almond-Apricot Cabbage Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ cup almonds; 1.02 kg chicken breasts, boneless skinless; 30 dried apricots; 3 fennel bulbs; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ medium heads napa cabbage; black pepper; Dijon mustard; extra virgin olive oil; salt; white wine vinegar

Grilled Chicken & Fennel with Crunchy Almond-Apricot Cabbage SaladGrilled Chicken & Fennel with Crunchy Almond-Apricot Cabbage Salad — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

¾ cup almonds

1.02 kg chicken breasts, boneless skinless

30 dried apricots

3 fennel bulbs

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ medium heads napa cabbage

black pepper

Dijon mustard

extra virgin olive oil

salt

white wine vinegar

Instructions

Wash and dry the fresh produce.

Trim off root end and dark green stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into ½-inch thick wedges. Place in a large bowl, drizzle with oil, then season with salt and pepper; gently toss to coat.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the pan is hot, working in batches if necessary, add fennel and grill, flipping once, until charred and fork-tender, 5-6 minutes. Remove to a large plate and loosely cover with aluminum foil. (Reserve bowl for the next step and grill pan for later use.)

Meanwhile, roughly chop apricots and place in the reserved bowl. Add hot water (from the tap) and set aside to soften.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Return the pan to medium-high heat and coat with oil. Working in batches if necessary, add chicken and grill, flipping once, until cooked through and golden, 8-10 minutes. Remove to the plate with the fennel.

Meanwhile, using a clean cutting board, peel and mince garlic. Add to the bowl with the apricots along with additional oil, vinegar, Dijon, salt, and pepper; stir to combine the dressing.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Trim off and discard root end of each cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Add to the bowl, along with the almonds, and toss to combine the salad.

Thinly slice chicken into strips.

To serve, divide cabbage salad, chicken, and fennel between plates. Enjoy!

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