Chargrilled chicken, fennel and grapefruit salad with a tarragon dressing
Ingredients
2
2 free range chicken breasts
1 head of fennel
1 grapefruit
1 head of little gem lettuce
Handful of washed rocket leaves
25ml white wine or tarragon vinegar
75ml olive oil
1 tbsp chopped fresh tarragon leaves
½ a shallot, finely diced
1 tsp honey
Sea salt and pepper
2
"Salads are great during our few summer months and this is an elegant, yet healthy starter that is perfect to pull out for guests and family. The citrussy grapefruit brings out the flavours of the fennel and tarragon, and gives the chicken a refreshing boost...so much tastier than a Chicken Caeser!"
Sophie Michell, TV chef and author
Method
- Firstly heat up a griddle pan. Take the chicken breasts and lie them flat on a board. Open them out and then cut a slit down the side to open them more into a butterfly shape (this is called butterfly cut chicken).
- Brush with olive oil and season on both sides. Lie on the griddle and cook for 5 minutes on each side until cooked throughout with good chargrill lines. Then pop onto a plate and cover with foil. Cut the fennel into about 8 wedges, drizzle with oil then cook on the griddle pan. This should take about 8 minutes or until you can feel the fennel softening.
- For the rest of the salad it’s simple: peel and cut the grapefruit into segments and trim and break the little gem into leaves. To make the dressing, just mix all the ingredients together well. Then dress the lettuce leaves with some and save some for drizzling over after. Finish the salad by cutting the chicken slices and laying on each plate with the lettuce, fennel and grapefruit. Finish off with another good drizzle of dressing and serve.
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