Chicken, fennel & broad bean salad

Recipes / Salads

As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!

Recipe «Chicken, fennel & broad bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, plus extra, to drizzle, 600g chicken thigh fillets, 200g rustic-style bread, torn into large pieces, 2 tsp fennel seeds, 1 lemon, zested, juiced , 1 fennel bulb or 2 baby fennel, thinly sliced, fronds reserved, 125ml extra virgin olive oil, 220g fresh or frozen double-peeled broad beans , 1/2 cup packed flat-leaf parsley leaves, 1/2 cup packed mint leaves, 220g fresh mozzarella.

Ingredients:

  • 2 tbsp olive oil, plus extra, to drizzle 
  • 600g chicken thigh fillets 
  • 200g rustic-style bread, torn into large pieces 
  • 2 tsp fennel seeds 
  • 1 lemon, zested, juiced 
  • 1 fennel bulb or 2 baby fennel, thinly sliced, fronds reserved 
  • 125ml extra virgin olive oil 
  • 220g fresh or frozen double-peeled broad beans 
  • 1/2 cup packed flat-leaf parsley leaves 
  • 1/2 cup packed mint leaves 
  • 220g fresh mozzarella 

Instructions

  1. 1 Preheat oven to 200C. Heat olive oil in a frying pan over high heat. Season chicken with salt and pepper, and cook for 6 minutes each side or until browned and cooked through. Transfer to a plate and rest for 5 minutes. Wipe the pan clean and reserve.
  2. 2 Meanwhile, to make croutons, place bread on an oven tray and drizzle with extra olive oil. Bake for 6 minutes or until golden, then cool.
  3. 3 To make dressing, place fennel seeds in reserved pan over medium–high heat and stir for 3 minutes or until fragrant. Transfer to a small bowl with the lemon zest and juice, fennel fronds and extra virgin olive oil. Whisk to combine and season with salt and pepper.
  4. 4 Slice chicken and place in a large bowl with sliced fennel, broad beans, parsley, mint, mozzarella and dressing, and toss gently to combine. Divide salad among plates to serve.