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Greatest plates · Salad
Fennel, Apple and Rocket Salad with Chicken and Walnuts
Ten minutes, one bowl, no cooking except the chicken — and if you have leftover roast chicken it is genuinely ten minutes. Shaved fennel and thin apple keep their snap under lemon, rocket brings the pepper, and toasted walnuts stop it feeling like a side dish.
Serves 2Prep 10 minCook 12 minSaladChicken
Containsnuts
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
Protein 28%Carbs 18%Fat 54%
About 594 kcal a serve — 43 g protein, 27 g carbs, 37 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Pan-fry and rest the chicken
ChickenSeason the chicken with the salt and black pepper and cook it in the olive oil over medium heat, five to six minutes a side, until it is firm and the juices run clear. Rest it five minutes before slicing — cut it straight away and all the moisture ends up on the board.
In the frying panChicken →
12 min
Shave the carrot, fennel and apple
ShaveRun a peeler down the carrot to get long ribbons, and slice the fennel and apple as thinly as you have patience for — a mandoline if you own one. Thin is the whole point: thick fennel is a chore to chew.
On the boardShave →
8 min
Dress and top with the chicken
TossToss the carrot, rocket, fennel, apple and walnuts with the olive oil and lemon juice. Slice the rested chicken and lay it over the top, then scatter with dill.
In the bowlToss →
3 min
Cook's noteEat it straight away — the lemon keeps the apple from browning for about twenty minutes and no longer. Fennel is the one thing worth being fussy about here: it should be almost translucent.
Estimated per serve
594 kcal · 43 g protein · 27 g carbs · 37 g fatestimates, within ~10%
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