Apple, fennel and chicken salad

Cooking Salads Apple, fennel and chicken salad

Throw together a satisfying salad in just 20 minutes with this quick and easy chicken, fennel and apple combo.

Lables: Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat 1 tablespoon of the oil in a small frying pan over medium heat. Cook the chickpeas, stirring occasionally, for 5 mins or until golden.
  2. Arrange the onion, celery, fennel, apple and chicken on serving plates. Sprinkle with the chickpeas.
  3. Combine the lemon juice, garlic and remaining oil in a small bowl. Drizzle over the salad. Sprinkle with the parsley and reserved fennel fronds. Season to serve.

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1/4 cup extra virgin olive oil
400g can chickpeas, rinsed, drained
1 small red onion, thinly sliced
2 celery sticks, thinly sliced
1 small fennel, thinly sliced, fronds reserved
1 Pink Lady apple, thinly sliced
2 cups cooked chicken, shredded
2 tbsp lemon juice
1 garlic clove, crushed
1/2 cup flat-leaf parsley leaves

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Salads
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