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Combine olive oil, orange juice, 1/8 teaspoon each salt and pepper in a medium bowl; add fennel. Toss to combine; cover and chill 1 hour. In the meantime, heat grill or grill pan to medium-high. Season chicken with the remaining 1/4 teaspoon each salt and pepper, place on grill and cook for about 4-5 minutes on each side, or until cooked through. Set aside and keep warm. Add orange sections and pomegranate seeds to fennel mixture; toss gently to combine. Top with almonds and mint. Serve salad with chicken breasts.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Safe bristle-free grill cleaner — no wire bristles in food
Dome thermometer for grill or smoker lid — monitor pit temperature
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Safe bristle-free grill cleaner — no wire bristles in food
Dome thermometer for grill or smoker lid — monitor pit temperature