Photo of Ginger chicken, fennel and apple salad by WW

Ginger chicken, fennel and apple salad

5
4
4
SmartPoints® value per serving
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Moderate
The sweet liquorice flavour of fennel compliments the sour tones of green apple.

Ingredients

Skinless chicken breast

450 g, (buy 500g)

Fresh ginger

1 tbs

Honey

1 tsp

Buttermilk

cup(s), (80ml)

Low-fat mayonnaise

2 tbs

Apple

2 medium

Lemon juice

2 tbs

Celery

2 individual, sliced

Fennel bulb(s)

1 small, finely sliced, fronds removed

Iceberg lettuce

½ individual, leaves torn

Pecans

25 g, chopped

Instructions

  1. Bring a saucepan of water to the boil and add the chicken. Reduce heat to low and simmer for 12 minutes or until chicken is cooked through. Transfer the chicken to a plate to cool.
  2. Meanwhile, peel the ginger and finely grate. Holding the pulp over a small bowl, squeeze with your fingers to extract the ginger juice (discard the pulp). Add the honey and whisk with a fork to combine, then whisk in the buttermilk and mayonnaise. Season with salt.
  3. Quarter and core the apples and cut into thin slices lengthways, then in half crossways. Immediately toss with the lemon juice.
  4. Shred the chicken. In a large bowl combine the chicken, celery, fennel, lettuce and apple. Divide among serving plates. Drizzle with the dressing. Sprinkle with the pecans and fennel fronds.