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Photo of Citrus poached chicken with fennel and ruby grapefruit salad by WW

Citrus poached chicken with fennel and ruby grapefruit salad

Total Time
40 min
15 min
25 min
Poaching chicken in a stock with a hint of grapefruit gives a touch of sweetness throughout the fillets that cut through the rich fennel flavour. Hide grapefruit wedges throughout for little bursts of sweetness.


Salt reduced chicken stock

2 cup(s), (500ml)

Juice, grapefruit

cup(s), ruby red variety (80ml)

Fennel seeds

2 tsp

Skinless chicken breast

600 g


2 whole, ruby red variety, peeled


1 small, shaved, fronds reserved

Mixed salad leaves

125 g

Olive oil

1 tbs

Whole grain mustard

1 tsp


  1. Combine stock, grapefruit juice and fennel seeds in a medium saucepan over medium-high heat and bring to the boil. Reduce heat to low. Add chicken and simmer, covered, for 8 minutes. Remove from heat. Cool chicken in poaching liquid for 10 minutes. Remove chicken from pan. Reserve 2 tablespoons poaching liquid for the dressing. Thinly slice chicken.
  2. Meanwhile, segment peeled grapefruit over a bowl to catch juice. Reserve 2 tablespoons of juice. Place segments in a large bowl with fennel, salad leaves and sliced chicken.
  3. Whisk reserved juice and poaching liquid with oil and mustard in a small bowl. Season with salt and pepper. Pour dressing over salad and toss gently to combine.


SERVING SUGGESTION: Rye bread (contains gluten).