Orange & fennel chicken salad

Fresh, crunchy and packed with flavour, this is one of those easy throw-together salads that works brilliantly for warmer days, quick lunches or simple dinners. The fennel seeds, capers and orange Dijon dressing give it a lovely balance of freshness, saltiness and crunch.

• Serves: 2

• Time: 10-15 minutes

Ingredients

For the salad

• 2 large handfuls of pea shoots

• 2 large handfuls of lamb’s lettuce

• 1/2 cucumber, peeled and sliced into half moons

• 1 avocado, diced

• 2 tbsp pumpkin seeds

• 2 tbsp sunflower seeds

• 1 tbsp of pine nuts

For the chicken

• 2 tsp fennel seeds

• 1 tbsp olive oil

• 2 chicken breasts, diced

• 1 garlic clove, crushed (or 1/4 tsp garlic powder)

• 1 tbsp chopped chives

• 1 tbsp capers

• Salt and black pepper

(Going to be short of time? Use cooked chicken for an even quicker option.)

For the dressing

• 2 tbsp extra virgin olive oil

• Juice of 1/2 small orange (or 1/4 large orange)

• 1 tsp Dijon mustard

• Salt and black pepper

Method

Step 1

Add the pea shoots, lamb’s lettuce, cucumber, avocado, pumpkin seeds and sunflower seeds to a large bowl.

Step 2

Heat the olive oil in a frying pan over medium heat. Add the fennel seeds and cook for 30–60 seconds until fragrant.

Step 3

Add the chicken, season with salt and pepper and cook until golden and cooked through. Stir through the garlic, chives and capers during the final couple of minutes of cooking.

(If using pre-cooked chicken, simply warm through gently in the pan with the fennel seeds, garlic and capers.)

Step 4

Whisk together the olive oil, orange juice, Dijon mustard, salt and pepper to make the dressing.

Step 5

Top the salad with the warm chicken mixture, drizzle over the dressing and serve immediately.