Citrus poached chicken with fennel and ruby grapefruit salad
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Salt reduced chicken stock
2 cup(s), (500ml)
Juice, grapefruit
⅓ cup(s), ruby red variety (80ml)
Fennel seeds
2 tsp
Skinless chicken breast
600 g
Grapefruit
2 whole, ruby red variety, peeled
Fennel
1 small, shaved, fronds reserved
Mixed salad leaves
125 g
Olive oil
1 tbs
Whole grain mustard
1 tsp
Instructions
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.
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