Here's a lovely and refreshing chicken, fennel, and apple salad to make on a weeknight when the sun's out. Or when it's raining. It's up to you.
Chicken, Zingy Fennel & Green Apple Salad
4.6
0
Notes
20 mins cook
Unlock Mob Premium
Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Slow-Roasted Curried Coconut Chicken. Make a big batch and you'll have access to three quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Slow-Roasted Curried Coconut Chicken. Make a big batch and you'll have access to three quick and easy recipes.
Serves
2
Third Of The Slow-Roasted Curried Coconut Chicken Base
Fish Sauce
Red Chilli
Lime
Coriander
Fennel
Green Apple
Baby Gem Lettuce
Sugar
Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Slow-Roasted Curried Coconut Chicken. Make a big batch and you'll have access to three quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Slow-Roasted Curried Coconut Chicken. Make a big batch and you'll have access to three quick and easy recipes.
Serves
2
Third Of The Slow-Roasted Curried Coconut Chicken Base
Fish Sauce
Red Chilli
Lime
Coriander
Fennel
Green Apple
Baby Gem Lettuce
Sugar
Unlock Mob Premium
Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Slow-Roasted Curried Coconut Chicken. Make a big batch and you'll have access to three quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Slow-Roasted Curried Coconut Chicken. Make a big batch and you'll have access to three quick and easy recipes.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Thinly slice the chilli. Squeeze over the juice of the lime and season with fish sauce and sugar. Stir together.
Step 2.
Thinly slice the fennel and apple. Trim and separate the baby gem leaves. Pick the coriander leaves.
Step 3.
Reheat the chicken legs in the oven at 220°C for 7-10 minutes until hot.
Step 4.
Toss the fennel, apple, baby gem and coriander leaves through the fish sauce dressing. Serve with the chicken legs and the remaining breast.