Photo of Fennel grilled chicken with apple & potato salad by WW

Fennel grilled chicken with apple & potato salad

Points® value
Total Time
50 min
15 min
35 min
Potato salad with a fruity twist is served with tender griddled chicken fillets.


New potatoes, raw

800 g, halved, or quartered if large

Chicken breast, skinless, raw

4 medium

0% fat natural Greek yogurt

5 tablespoon(s)


2 medium, Braeburn, cored and cut into matchsticks

Red onion

1 medium

Fennel Seeds

1 tablespoon(s), level, ground

Calorie controlled cooking spray

4 spray(s)

White Wine Vinegar

1 tablespoon(s)

Dijon Mustard

1 teaspoon(s), level


  1. Put the potatoes in a pan of cold water. Bring to the boil, then simmer for 20-25 minutes or until tender. Drain and leave to cool in a colander.
  2. Meanwhile, put the chicken breasts between 2 sheets of baking paper and bash with a rolling pin to tenderise – you’ll need to do this in batches.
  3. Mix together the fennel seeds and some seasoning, then sprinkle over both sides of the chicken. Mist with cooking spray.
  4. Heat a nonstick griddle or frying pan over a high heat and fry the chicken breasts for 6-8 minutes on each side until cooked through. Transfer the chicken to a warm plate, cover with kitchen foil and leave to rest for 10 minutes, then cut into slices.
  5. In a large bowl, whisk together the yogurt, vinegar and mustard, and season to taste. Add the potatoes, apples and onion to the dressing and toss gently to coat. Divide between plates and serve with the chicken.


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