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Fennel chicken with apple and potato salad

Fennel chicken with apple and potato salad

Total Time
50 min
15 min
35 min


Baby potatoes

800 g, halved

Skinless chicken breast

500 g, (2 x 250g) fat trimmed

99% fat-free, plain or natural yoghurt, unsweetened

100 g

Red apple, unpeeled

2 medium, cut into matchsticks

Red onion

1 medium, thinly sliced

Fennel seeds

1 tbs

White wine vinegar

1 tbs

Dijon mustard

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Place potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 20-25 minutes or until tender. Drain and leave to cool in a colander.
  2. Meanwhile, cut chicken fillets in half horizontally to make 4 pieces.
  3. Sprinkle chicken all over with fennel and season with salt and pepper. Lightly spray with oil.
  4. Heat a non-stick chargrill pan or frying pan over medium heat and cook chicken for 6-8 minutes each side until cooked through. Transfer chicken to a warm plate, cover with foil and leave to rest for 10 minutes. Cut into slices.
  5. Whisk yoghurt, vinegar and mustard in a large bowl until combined. Season with salt and pepper. Add potatoes, apples and onion and gently toss to coat. Serve with chicken.


TIP: Instead of fennel seeds, try using a mixture of 1½ teaspoons each of cumin and coriander seeds