Ginger chicken, fennel and apple salad
Skinless chicken breast
450 g, (buy 500g)
⅓ cup(s), (80ml)
2 stick(s), sliced
1 small, finely sliced, fronds removed
½ leaf, leaves torn
25 g, chopped
- 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.
- 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.
- Quarter and core the apples and cut into thin slices lengthways, then in half crossways. Immediately toss with the lemon juice.
- 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.