Ingredients
1lbchicken breasts,boneless skinless
kosher salt
freshly ground black pepper
1headbutter lettuce,washed and dried
1handfularugula,or watercress, washed and dried
1small large bulb fennel,(1 small or ½ large), very thinly sliced
3seedless mandarins,peeled, cut into wheels, and pulled into pieces
1small avocado,diced
¼cupextra-virgin olive oil,plus 2 tsp
1tbspwhite miso paste
1tbspapple cider vinegar,plus 2 tsp
1tsphoney
2scallions,white and light green parts only, finely chopped
½tspground cumin
Preparation
Lay the chicken breasts on a cutting board. Use a mallet or the side of a rolling pin to pound the thicker end of the breasts, so they’re about the same thickness along the whole breast.
Season on both sides with salt and freshly ground pepper.
Heat 2 teaspoons of the olive oil over medium in a large cast-iron or non-stick skillet. Cook for about 8 minutes the chicken until nicely browned on one side and opaque halfway up the side.
Flip and cook on the second side for another 8 minutes until no longer pink in the center.
Transfer to a cutting board to rest for at least 5 minutes. Cut across the grain in ⅓-inch-thick slices.
In a small bowl, whisk together the miso, apple cider vinegar, honey, scallions, and cumin until smooth. Continue to whisk drizzling in the remaining olive oil.
Toss the lettuce, arugula, and fennel in a large bowl with just enough dressing to lightly coat. Transfer to 4 serving bowls.
Tuck the avocado, mandarins, and chicken slices into the bowls and dribble a little more dressing over them. Serve immediately.
