Poached chicken & roast fennel salad

Detailed step-by-step description of how to cook the dish "Poached chicken & roast fennel salad". Try it by all means

Recipe «Poached chicken & roast fennel 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: 3 free range chicken breast fillets, trimmed, 1 large fennel bulb, trimmed, 1/3 cup extra virgin olive oil, 6 slices Primo Gourmet Selection Pancetta, 1 bunch Tuscan cabbage, stems removed, finely shredded , 1/2 cup sun-dried tomatoes, sliced, 2 tbsp lemon juice, 1 tbsp Dijon mustard , 150g goat's cheese in vine ash, crumbled.

Ingredients:

• 3 free range chicken breast fillets, trimmed 
• 1 large fennel bulb, trimmed 
• 1/3 cup extra virgin olive oil 
• 6 slices Primo Gourmet Selection Pancetta 
• 1 bunch Tuscan cabbage, stems removed, finely shredded 
• 1/2 cup sun-dried tomatoes, sliced 
• 2 tbsp lemon juice 
• 1 tbsp Dijon mustard 
• 150g goat's cheese in vine ash, crumbled 

Instructions

1. 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.
2. 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.
3. 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.
4. Divide mixture between serving plates and sprinkle with goat's cheese. Serve.