Orange and Fennel Salad with Grilled Chicken

For the Grilled Chicken: 

1. Marinate the chicken: 

• In a bowl, combine 1 tbsp of ARLO culinary argan oil, minced garlic, oregano, salt, and pepper. 
• Rub the mixture onto the chicken breasts and let them marinate for at least 20 minutes (or up to 1 hour for more flavor). 

1. Grill the chicken: 

• Preheat the grill or a grill pan over medium-high heat. 
• Grill the chicken for about 6-7 minutes on each side or until fully cooked and juices run clear (internal temperature should reach 165°F). 
• Once done, let the chicken rest for a few minutes before slicing it thinly. 

For the Salad: 

1. Prepare the salad ingredients: 

• In a large bowl, combine the sliced oranges, fennel, and Kalamata olives. 
• Sprinkle with fresh dill, salt, and pepper. 

1. Dress the salad: 

• Drizzle the salad with 2 tbsp of ARLO culinary argan oil and toss gently to coat the ingredients. Add a splash of white wine vinegar if you like a little extra acidity. 

To Serve: 

1. Assemble the dish:  

• Arrange the sliced grilled chicken on top of the salad. 
• Serve immediately or chill the salad for a refreshing cool meal. 

For the salad: 

• 2 large oranges, peeled and sliced 
• 1 small fennel bulb, thinly sliced 
• 1/4 cup Kalamata olives, pitted and halved 
• 1 tbsp fresh dill, chopped 
• Salt and freshly ground black pepper, to taste 
• 2 tbsp ARLO culinary argan oil (for drizzling) 
• 1 tbsp white wine vinegar (optional, for extra tang) 

For the grilled chicken: 

• 2 boneless, skinless chicken breasts 
• 1 tbsp ARLO culinary argan oil (for marinating) 
• 1 tsp dried oregano 
• 1 garlic clove, minced 
• Salt and freshly ground black pepper, to taste