steamed chicken salad with fennel orange and olives

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Steamed chicken salad with fennel orange and olives

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

The secret to this vibrant chicken salad is steam. Here’s why we think this sunny, filling salad will become a regular in your summer meals repertoire…

Ingredients

2 skinless chicken breasts, butterflied (see Be A Better Cook)

1 fennel bulb, sliced into 1cm wedges (reserve the fronds)

1 orange

60g pitted green queen or gordal olives, torn

10g mint leaves

10g parsley leaves

10g dill fronds

20g pine nuts, toasted for 1-2 minutes in a hot dry pan until fragrant

For the dressing

Juice ½ lemon

½ red chilli, very finely diced

Pinch caster sugar

20g sultanas

1 tbsp extra-virgin olive oil

Directions

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Meals & Dishes

Steamed chicken salad with fennel orange and olives

Ingredients

Directions

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