This Lemon Chicken and Fennel Salad recipe is a great mid-week dinner that is quick and easy to make. Fennel is such a zesty addition to the salad to make it really stand out from your typical salad. If fennel isn’t for you, then asparagus or corn would be a great substitute.
Lemon Chicken and Fennel Salad
Cook Time20 mins
- 350 gm chicken breast
- 1 lemon juiced and zest
- 1 fennel bulb small
- 1/2 avocado diced
- 1 cup baby spinach
- olive oil
- sea salt and pepper
Heat the olive oil in the frying pan.
Slice the chicken in half, width wise. Give them a squeeze of lemon juice and season with sea salt and pepper.
Place the chicken in the frying pan and cook them on each side for around 5 minutes, or until they are cooked through.
Zest the lemon to get around 1 teaspoon of zest.
Toss together the salad leaves, fennel and avocado. Divide it onto the serving plates.
Top the salad with the cooked chicken and sprinkle with the lemon zest and basil leaves.
Make an extra serve and lunch will be done for tomorrow.