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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

2 - 6
PersonalPoints™ per serving
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

Raw skinless chicken breast

600 g


2 whole, ruby red variety, peeled

Fennel bulb(s)

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).