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Honey & herb-dressed chicken, chicory and fennel salad
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500g chicken thigh fillets
1½ tbsp olive oil
1 small lemon, juice
2 small cloves garlic, crushed
¼ x 20g pack tarragon, leaves only, chopped
25g pack basil, leaves only, chopped
½ tsp clear honey
1 tsp Dijon mustard
1 large fennel bulb, finely shredded and tough core removed
140g pack red chicory, shredded
½ cucumber, cut into rounds
3 tbsp mixed seeds, toasted
1. Preheat the oven to 200°C, gas mark 6. Put the chicken into an oven tray and toss with 1/2 tbsp oil, the juice of half a lemon and half the garlic. Season and roast for 20-25 minutes until cooked through, the juices run clear and there is no pink meat.
2. Mix together the remaining oil, lemon juice and garlic with the tarragon, basil, honey and mustard. Season.
3. Once the chicken is cooked, tear it into strips and add to a large bowl along with the fennel, chicory and cucumber. Pour in the dressing and 2-3 tbsp of chicken tray juices, if you have them. Toss to coat evenly. Sprinkle with the mixed seeds and serve.
Cook’s tip To make things easier, you could use some of our ready-cooked chicken pieces in this delicious salad. It’s also a really useful recipe for using up leftovers from a roast, whether chicken, pork, beef or lamb.
Typical values per serving:
2 of your 5 a day/gluten free/high in protein
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