Ginger chicken, fennel & apple salad
3
Points®
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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