Crispy Apple, Fennel Bulb & Oregano chicken Salad

Name: Crispy Apple, Fennel Bulb & Oregano chicken Salad
Cook time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 1 tsp Sugar; ¼ cup Lemon juice; ¼ cup Extra virgin olive oil; 1 Chicken breast, skinless, boneless (Main); 1 to taste Salt & freshly ground pepper; 1 tsp Dried oregano; 1 tsp Olive oil; 1 Granny Smith apple, cored and thinly sliced (Main); 1 Fennel bulb, small, cored, trimmed and thinly sliced (Main); 2 cups Baby spinach, leaves (Main)

5 min

for 2 people

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Jan Bilton

Food writer and cookbook author.

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Ingredients

1 tsp	Sugar
¼ cup	Lemon juice
¼ cup	Extra virgin olive oil

Ingredients

1	Chicken breast, skinless, boneless (Main)
1 to taste	Salt & freshly ground pepper
1 tsp	Dried oregano
1 tsp	Olive oil
1	Granny Smith apple, cored and thinly sliced (Main)
1	Fennel bulb, small, cored, trimmed and thinly sliced (Main)
2 cups	Baby spinach, leaves (Main)

Directions

Whisk the lemon juice and sugar, until the sugar is dissolved. Whisk in olive oil. Set aside.
Cut the chicken breast in half lengthwise. Season.
Sprinkle with 1tsp of oregano. Pan-fry gently in oil for about 5-6 minutes each side, until cooked. Stand covered for a few minutes.
Combine apple and fennel with spinach leaves in a large bowl. Toss gently to combine.
Cut the chicken into 2cm slices. Sprinkle with the remaining oregano.
Arrange the salad in a pile on two serving plates. Top with chicken. Drizzle with a little dressing.