Print Recipe
5 from 1 vote
This refreshing low carb chicken and fennel 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
Cuisine: American
Keyword: Caper, Chicken, Fennel, Keto Salad, low carb salad, salad
Servings: 2 people
Calories: 461kcal


  • 250 g chicken breast cut into strips
  • ½ iceberg lettuce sliced
  • 2 tsp fresh thyme
  • 2 tbsp mayonnaise
  • 2 tbsp walnuts
  • 1 ½ tbsp capers
  • 1 small fennel bulb thinly sliced, fronds reserved
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic minced
  • salt and pepper to season


  • 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.


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

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