Roasted fennel arugula salad with chicken

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Wow, this is really intensely flavorful. So delish! The roasted fennel and curry vinaigrette recipe is originally from Food for Thought with Claire Thomas.  And fennel contains anti-inflammatory phytonutrients and is super healthy.

Serves 4

Roasted Fennel
1/2 cup red onion, finely chopped
3 fennel bulbs, sliced
6 tablespoons olive oil
1 bag of arugula
5 tomatoes, sliced

Curry Vinaigrette
3 tablespoons balsamic vinegar
6 tablespoons olive oil
3 tablespoon chutney
1 tablespoon curry powder
salt and pepper

Grilled Chicken
3 – 4 lbs of organic boneless, skinless chicken thighs
Drizzle olive oil, balsamic vinegar, Worcester sauce, garlic, salt and pepper and cover thoroughly. Marinate overnight.


1.  If you have the time, heat up the grill and grill the chicken.  If not, then bake the chicken with the fennel in step 2.

2.  Preheat oven to 400F. Thinly slice the fennel and tomatoes and place on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 20 minutes at 400 F, or until golden brown and crisp at the edges.

3.  In a large bowl, whisk together ingredients for vinaigrette.  Then add the fennel, tomatoes, red onions, arugula and chicken.  Mix thoroughly.

4.  Enjoy!