Fennel salad with grilled chicken
Recipe by guest author N.P.Burggraaff
This dish is lovely for a hot summers day. Vegetarians can replace the chicken with tofu or tempeh.
Ingredients: (makes 4 servings)
3 tbsp apple cider
1/2 tbsp mustard
3 tbsp extra virgin olive oil
2 or 3 tsp Worcester sauce (or to taste)
1 large fennel
chives (1.5 tsp)
tarragon (1.5 tsp)
big hand full of watercress
Chicken filet (300 grams)
Flatten the chicken filets by pounding them with a heavy object like a saucepan. It’s best to lay the chicken on a cutting board in some plastic wrap. Cut the flattened chicken fillets in strips and season with salt and pepper and grill them. Set aside the grilled chicken to cool off and proceed with the dressing. Mix the apple cider, mustard, olive oil and Worcester sauce to a smooth mix. Season with some salt and pepper to taste. You could also add half a clove of mashed garlic for some extra flavours.
Dice the fennel into fine pieces (like macaroni size) and add the chives, tarragon, cut radicchio and watercress. Mix all together and pour over the dressing. Lastly add the cooled (but not completely cold!) grilled chicken strips.
Calories per serving: 300