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Photo of Ginger chicken, fennel & apple salad by WW

Ginger chicken, fennel & apple salad

3
Points® value
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
This fresh-tasting salad is packed with flavour and crunch – and looks amazing!

Ingredients

Chicken breast, skinless, raw

500 g

Apple

2 medium

Lemon Juice, Fresh

2 tablespoon(s)

Fennel

1 individual

Celery, Raw

2 stick(s), sticks

Lettuce

½ individual, shredded

Pecan Nuts

25 g, chopped

Root Ginger

2 inch slice(s)

Honey

1 teaspoon(s), level

Buttermilk

80 ml

Reduced Fat Mayonnaise

2 tablespoon(s)

Instructions

  1. 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.
  2. 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.
  3. 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.

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