Chicken, Fennel and Caper Salad

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This refreshing salad makes for a great summer lunch, light dinner or meal prepping option.
Crisp lettuce and fennel are combined with salty capers, zesty lemon, aromatic thyme and crunchy walnuts, topped with pan fried chicken.
Prep Time7 mins
Cook Time8 mins
Total Time15 mins
Course: Salad
Servings: 2 people
Calories: 461kcal

Ingredients

  • 250 g mini chicken breast fillets
  • 2 cups iceberg lettuce sliced
  • 2 tsp fresh thyme
  • 2 tbsp mayonnaise
  • 2 tbsp walnuts
  • 1.5 tbsp capers
  • 1 small fennel bulb thinly sliced, fronds reserved
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • a pinch of salt and freshly ground black pepper

Instructions

  • Whisk together the garlic, olive oil and a pinch of salt and pepper.
  • Brush the garlic oil over the chicken fillets.
  • Heat a griddle pan over a medium/high heat and add the chicken strips. Cook for four minutes each side or until completely cooked through and golden brown all over.
  • Whilst the chicken is cooking add the walnuts to a small dry pan over a low heat. Toast gently for 2-3 minutes until fragrant.
  • To prepare the salad, add the fennel and lettuce to a large serving bowl and toss to combine.
  • Whisk together the lemon juice, mayonnaise and thyme until smooth.
  • Spoon half the mayonnaise onto the fennel and lettuce and massage the dressing into the salad with your hands.
  • Add the capers and lemon zest and toss well to combine.
  • Top the salad with the cooked chicken pieces and crumble over the toasted walnuts.
  • Garnish with the reserved fennel fronds and serve with the remaining dressing.

Nutrition

Calories: 461kcal | Carbohydrates: 13g | Protein: 42g | Fat: 27g | Fiber: 5g

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