Nina

 


Fennel, lemon honey chicken salad

28th June 2017

This is using a few of Holly Scarsella from Pampelone Clothing’s favourite ingredients and they happen to be some of mine too.  She loves lemon and fennel so I thought a nice quick chicken salad could be a good shout.  Finely shaved fennel in salads is delicious and the gentle crunch from the crumbled walnuts compliments everything perfectly.  This is easy, full of flavour and its great for a week day dinner.  It also keeps well for your lunchbox if you store the dressing in a jam jar.  This recipe is the first in a series of dishes that I will be sharing on my Instagram live channel (Insta-Lunch) once a week at 1pm @antoninaparker with special guests from all walks or life who are creating something special in their field.

 

If you want to check out some of Holly’s beautiful clothes then head to Pamplone Clothing or her Instagram @Pampeloneclothing

 

Gluten/dairy-free

Serves 2

Ingredients:

1 chicken breast

1 tsp honey

2 tbsp olive oil

1 tsp fennel seeds

zest and juice of lemon

1 baby gem lettuce, roughly torn

handful other lettuce leave or use another baby gem

1 avocado, diced

large handful walnuts

small bunch of chives, roughly chopped

1/2 a medium fennel, sliced finely with a mandolin

sea salt and black pepper

For the dressing

3 tbsp extra virgin olive oil

juice and zest of 1/2 lemon

1/2 tsp honey

2 tbsp cider vinegar

2 tbsp balsamic vinegar

1/2 garlic clove, diced and then made into a paste

sea salt and black pepper

Put the chicken breast into a sandwich bag and use a rolling pin to bash it flat.  You need to make sure it is roughly 1-1.5cm evenly thick and then add into the bag the lemons zest, juice of half the lemon, 1 tablespoon olive oil, fennel seeds, salt and pepper.  Mix everything around gently from the outside and leave to marinate in the fridge for about 30 minutes.  If you don’t have time then five minutes will have to do!

Arrange the lettuce leaves in a large serving dish or bowl and add the chopped avocado, shaved fennel slices and crumble over the walnuts.  Next, set a non-stick frying pan to a medium to high heat and add 1 tablespoon of olive oil and then the marinated chicken breast.  Fry without moving it for about 3-4 minutes until you can carefully turn it over and squeeze over a lemon half and 1 teaspoon of honey.  Let this fry for another 1-2 minutes before using tongs to move it to a plate and squeeze over with lemon juice.  Rest for 3 minutes.  In a small bowl add the ingredients for the dressing and taste to check the seasoning.  Slice up the chicken and add it to the salad and drizzle over the dressing.  Lastly, season with salt, pepper and the chopped chives.



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