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Chicken, fennel & broad bean salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Cozy up with a comforting midweek dinner that's hearty and effortless to make.
Ingredients:
  • 36.40 gm olive oil, plus extra, to drizzle
  • 600g chicken thigh fillets
  • 200g rustic-style bread, torn into large pieces
  • 2 tsp fennel seeds
  • 1 lemon, zested, juiced
  • 1 fennel bulb or 2 baby fennel, thinly sliced, fronds reserved
  • 125ml (1/2 cup) extra virgin olive oil
  • 220g fresh or frozen double-peeled broad beans
  • 125.00 ml packed flat-leaf parsley leaves
  • 125.00 ml packed mint leaves
  • 220g fresh mozzarella
Instructions:
  • Preheat oven to 200C. Heat a generous amount of olive oil in a hot frying pan. Season chicken with salt and pepper, and sear for 6 minutes per side until golden and fully cooked. Place on a plate, let it rest for 5 minutes, and set the pan aside.
  • While the soup is cooking, prepare the croutons by placing bread slices on a baking tray and generously drizzling them with extra virgin olive oil. Bake in the oven for about 6 minutes or until they turn golden brown, then allow them to cool before using.
  • Toast fennel seeds in the same pan over medium-high heat for 3 minutes until fragrant. Combine with lemon zest, lemon juice, fennel fronds, and extra virgin olive oil in a small bowl. Whisk together, season with salt and pepper.
  • Slice the chicken into manageable pieces and combine it in a large bowl with fennel, broad beans, parsley, mint, mozzarella, and dressing. Gently toss everything together to mix well. Serve the salad divided among plates.

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