Detailed step-by-step description of how to cook the dish "Poached chicken & roast fennel salad". Try it by all means
- Preheat oven to 220°C. Place chicken in a single layer in a medium frying pan. Cover with cold water, cover pan and bring to boil. Reduce heat and simmer for 10 minutes. Turn off heat and cool then shred meat.
- Meanwhile, cut fennel into thin wedges, place in a small roasting pan and drizzle with half the oil. Roast for 20 minutes, or until lightly browned and tender. Cook pancetta in a small frying pan over medium heat until crisp, then break into pieces.
- Place cabbage, chicken, fennel and sun-dried tomatoes and pancetta in a large bowl. Combine remaining oil, juice and mustard, add to salad and toss well.
- Divide mixture between serving plates and sprinkle with goat's cheese. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set