lemon pepperbasically a combination of lemon and pepper together
1ripe avocadopitted and cut into little chunks
1head fennelshaved thin
2orangessegmented, juiced saved
1teaspoondried Italian herbs
1tablespoonfreshly squeezed lemon juice
Reserved juice from citrus
1/4cupextra virgin olive oil
Start by cutting your chicken in to small pieces and season them with the lemon pepper. I use a prebought spicemix for that without any additives. Heat the coconut oil in a frying pan and once hot bake your chicken nice brown and crispy.
Peel the oranges with a sharp knife removing all of the rind and the white parts of the outside too. Segment the rest above a bowl to catch the juice. Put the segments into another bowl.
In a small mixing bowl combine the cardamom, the italian herbs, lemon juice, orange juice that you reserved, salt and pepper and combine. Add the olive oil while whisking and the dressing will come together.
Slice your fennel very thinly or use a mandoline. Combine the fennel, the arugula, the orange segments and the avocado together and mix. Add some of the dressing but not everything yet. Season with salt and pepper if needed.
Mix your chicken in the salad and divide across two bowls. Add a little bit more of the dressing and serve the rest on the side.