Steamed chicken salad with fennel orange and olives

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…

recipe
About Recipe
Steamed chicken salad with fennel orange and olives

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
  • Juice ½ lemon
  • ½ red chilli, very finely diced
  • Pinch caster sugar
  • 20g sultanas
  • 1 tbsp extra-virgin olive oil
Directions :

  1. Line one of the steamer trays with baking paper and season the butterflied chicken well with salt and pepper. Lay in the tray and steam for 20 minutes. Add the sliced fennel to the second tray, then add it to the steamer underneath the chicken for the last 10 minutes of cooking. Leave both to cool.

  2. Finely grate the zest of the orange into a bowl, then segment it and squeeze the remaining pith/pulp into the bowl to collect any juice. Reserve the segments separately, then add the dressing ingredients to the bowl and mix together with a pinch of salt and a grind of pepper.

  3. Tear the cooled chicken into a large mixing bowl, then add the fennel, orange segments, olives, mint, parsley, dill, reserved fennel fronds and pine nuts. Pour over the dressing and toss to combine, then serve.

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