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Chicken, fennel & watermelon salad
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2 cooked roast chicken breast fillets, skin removed and shredded
1 small fennel bulb, core removed and thinly shredded
½ x 70g pack wild rocket
½ x 440g pack prepared watermelon, skin removed and diced
Juice 1 lemon
2 tbsp extra virgin olive oil
2 tbsp pomegranate seeds
1. Toss the chicken, fennel, rocket and watermelon. Whisk the lemon juice, oil and seasoning and mix into the salad.
2. Serve sprinkled with pomegranate seeds.
Typical values per serving:
2 of your 5 a day / low in saturated fat
This recipe was first published in June 2015.
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