Poached chicken, fetta, orange, almond and fennel salad recipe

Back to search results
Created by

SBS Food proudly sponsored by

  Print    Enlarge text

Rate this recipe

  • Cuisine:
  • Serves 5

Ingredients

2L light chicken stock
250ml Chapel Hill unwooded chardonnay
5 black peppercorns
1 leek
1 stick cinnamon
2 sprigs of parsley
1 piece lemon peel, pith removed
1 stick celery
5 small chicken breasts

Salad
½ cup chopped almonds
4 oranges, segmented
2 fennel bulbs, thinly sliced
1 small Spanish onion, thinly sliced
1 tbsp olive oil
1 tbsp honey
1 tbsp seeded mustard
100g baby spinach
200g sheep’s milk fetta (or preferred fetta)
Cooked chicken breasts (see above), drained
View conversion table

Preparation

Place the stock, wine, peppercorns, leek, cinnamon, parsley, lemon peel and celery in a saucepan. Bring to the boil. Reduce heat to low and simmer. Add the chicken breasts.
Poach for about 8 minutes or until the breasts are firm to touch. Remove the saucepan from the heat and allow the chicken to cool slightly in the liquid. To test that the chicken is cooked, remove a breast and slice in half to check. If pink, return to the stove for another 3 minutes.

To make the salad, slice the chicken and place in a bowl. Add the almonds and orange. Add the fennel and Spanish onion and toss to combine. In a separate bowl, combine the olive oil, honey and mustard. Adjust the seasoning if necessary and pour the dressing over the salad.

Add the baby spinach and gently toss. Crumble the fetta over the salad and divide among five plates. Serve.

If you enjoyed this Poached chicken, fetta, orange, almond and fennel salad recipe then browse more and our most popular hainanese chicken rice recipe.

Restaurants

Displaying of Restaurants.

  Restaurant Book Online Suburb

View all restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Condiments

Many Filipino dishes are accompanied by a selection of sawsawan, dipping sauces or condiments. Common condiments include fish sauce or soy sauce mixed with kalamansi juice, or vinegar mixed with crushed garlic or chillies.

Glossary

More

Porcini Mushrooms

Dried mushrooms. Usually re-hydrated before use by soaking in boiling water.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT