Orange, Fennel, Chicken and Herb Salad (adapted from Jerusalem)

- 1 orange
- 2 1/2 tbsp honey
- 2 tbsp white wine vinegar
- 1 1/4 cups water

- 2 lbs of chicken breast
- 2 small fennel bulbs, thinly sliced
- torn cilantro
- torn basil
- torn mint
- 2 tbsp lemon juice
- 4 tbsp olive oil
- 2 garlic cloves, minced
- sirracha to taste
- salt and pepper to taste

- 4 sticks soba noodles (optional)

1. Trim top and bottom of orange, slice orange into 12 segments.
2. Combine orange, honey, vinegar and water in pot. Boil, then simmer for 1 hour.
3. Puree mixture in food processor, adding water to make runny consistency.
4. Season chicken breasts with olive oil, salt and pepper. Grill 10 minutes (5 min each side), on direct medium heat.
5. Leave to cool, hand tear into pieces.
6. Combine half of orange dressing, and all remaining ingredients.