Ginger chicken, fennel & apple salad
Chicken breast, skinless, raw
Lemon Juice, Fresh
2 stick(s), sticks
½ individual, shredded
25 g, chopped
2 inch slice(s)
1 teaspoons, level
Reduced Fat Mayonnaise
- Put the chicken in a pan of boiling water. Reduce the heat to low and poach for 12 minutes, or until cooked through. Transfer to a plate to cool.
- Meanwhile, make the dressing. Squeeze the ginger over a small bowl, to extract the juice (discard the pulp). Whisk in the honey, then the buttermilk and mayonnaise. Season to taste.
- Core and quarter the apples, thinly slice, then toss with the lemon juice. Finely slice the fennel, reserving the fronds. Shred the chicken breast fillets, then toss with the celery, fennel, lettuce and apple. Arrange the mixture on a serving platter and drizzle with the dressing, then serve garnished with the pecans and fennel fronds.