May 012019
Lemon chicken with fennel salad recipe

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

Servings: 2


  • 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.

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