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Poached chicken & roast fennel salad

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 3 (750g) free range chicken breast fillets, trimmed
  • 1 (500g) large fennel bulb, trimmed
  • 1/3 cup (80ml) extra virgin olive oil
  • 6 (100g) slices pancetta
  • 1 bunch Tuscan cabbage, stems removed, finely shredded
  • 1/2 cup (85g) sun-dried tomatoes, sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 150g goat's cheese in vine ash, crumbled


  • 1
    Preheat oven to 220°C. Place chicken in a single layer in a medium frying pan. Cover with cold water, cover pan and bring to boil. Reduce heat and simmer for 10 minutes. Turn off heat and cool then shred meat.
  • 2
    Meanwhile, cut fennel into thin wedges, place in a small roasting pan and drizzle with half the oil. Roast for 20 minutes, or until lightly browned and tender. Cook pancetta in a small frying pan over medium heat until crisp, then break into pieces.
  • 3
    Place cabbage, chicken, fennel and sun-dried tomatoes and pancetta in a large bowl. Combine remaining oil, juice and mustard, add to salad and toss well.
  • 4
    Divide mixture between serving plates and sprinkle with goat’s cheese. Serve.

Source: taste.com.au


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