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This Middle Eastern Chicken Salad is perfect for a light lunch or dinner and is on the table in 20 minutes.


  • * 1 free range chicken breast
  • * olive oil
  • * salt and pepper
  • * 1 tsp fennel seed
  • * 2 clove of garlic, peeled and finely diced
  • * 2 orange juice 1 orange, peel and roughly chop the other
  • * 1/2 tsp saffron thread
  • * 1 tbspn honey
  • * 1 baby fennel bulb, finely sliced
  • * a handful of fresh basil leaf, roughly chopped
  • * a handful of fresh mint leaf, roughly chopped
  • * 1 red chilli, finely diced
  • * a handful of coriander (cilantro)


  1. Heat the oven to 200 degrees centigrade.
  2. Slice chicken horizontally to flatten (but don’t cut all the way through).
  3. Rub the chicken with a little olive oil and season with salt and pepper.
  4. Heat a medium-sized frying pan over a medium heat and cook chicken for 2-3 minutes each side.
  5. Transfer to an oven-safe tray or pan, sprinkle with fennel seeds and garlic.
  6. Toss well to coat.
  7. Cook in the oven for approximately 10 minutes, or until cooked through.
  8. Remove from heat, wrap in foil and set aside to rest.
  9. Combine the juice of one orange, saffron and honey in a small bowl.
  10. In a larger bowl combine fennel, chilli, remaining orange, basil, mint and coriander.
  11. Add half the dressing and toss well.
  12. Remove chicken from foil and slice.
  13. To serve arrange salad on plate and top with sliced chicken.
  14. Pour over remaining dressing and season to taste.

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