Description

If you're hosting a special luncheon with friends, make them this gorgeous salad. It's unlike any salad that you have ever tasted before. The orange sauce with saffron provides an intriguing dressing that is to die for, so be prepared to share this recipe

Ingredients

• Sauce:
• 1 orange
• 1 T. honey
• 1/2 t. saffron threads
• 1 T. white vinegar
• 1 1/4 c. water
• 2 skinless, boneless chicken breasts
• 4 T. olive oil, divided
• 2 small fennel bulbs, trimmed and very thinly sliced
• handful of cilantro leaves
• handful of basil leaves, large leaves torn
• smaller handful mint leaves, large leaves torn
• 2 T. freshly squeezed lemon juice
• 1 hot, red chile pepper, thinly sliced
• 1 clove garlic, minced
• salt and freshly ground black pepper

Steps

1. Preheat oven to 400 degrees.
2. Sauce:
3. Slice off both ends of the orange; cut orange into 12 wedges; remove seeds. Put the wedges, with the peels, into a small saucepan with honey, saffron and vinegar; add just enough water to cover. Bring to a boil; simmer for about 1 hour, or until reduced to a thick syrup. Add a bit more water during cooking if it gets too dry. Using a food processor or immersion blender, puree mixture into a smooth sauce; add a little more water if too thick to pour.