Although this recipe calls for cooking chicken, you can use leftover grilled chicken or steak. You can also vary the fruit and use mango, grapefruit or peach instead of orange and vary the cheese and use feta or goat instead of the blue. Serve this with a hunk of bread

4 tablespoons olive oil
2 small chicken breasts, excess fat removed, remainder pounded to an even thickness
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons balsamic vinegar
6 cups mixed greens, including romaine and watercress
2 oranges, segmented
1 small fennel bulb, thinly sliced
½- ½ cup blue cheese, grated, crumbled or shaved

Place a large skillet over medium high heat and when it is hot, add 1 tablespoon oil. Sprinkle the chicken breasts with ½ teaspoon salt and ¼ teaspoon pepper and place them in the skillet, one at a time, waiting 30 seconds between additions. Cook until well browned, about 4- 5 minutes on each side. Thinly slice on a diagonal.

Place the remaining 3 tablespoons oil, 3 tablespoons pepper, ½ teaspoon salt and ¼ teaspoon pepper in a small bowl and mix to combine. Drizzle 2 tablespoons of this mixture on the chicken slices.

Divide the greens among 4 individual plates and top with the chicken. Arrange the orange and fennel slices over the chicken, sprinkle with blue cheese and then drizzle each plate with the oil and vinegar mixture.

Serves 4