Chicken salad with fennel, sultanas and pinenuts
If you have some chicken left over it will be beautifully moist to use in a salad, such as this recipe based on one in a new American encyclopedia.
|1||Chicken breast, large, cooked|
|1 to taste||Salt and freshly ground black pepper|
|1||Fennel bulb, including any feathery leaves|
|1 small||Lettuce, preferably buttercrunch|
|1 Tbsp||Pine nuts|
|1 Tbsp||Canola oil, or sunflower oil|
- Slice the chicken and put on a plate. Season with salt, pepper and a little lemon juice.
- Trim the base of the fennel bulb. Cut off any feathery leaves, slice and set aside.
- Cut the fennel bulb in half lengthways and put one half cut-side down on a board.
- Use a sharp, heavy knife to shave off very thin slices. Repeat with the other half.
- Wash and drain the lettuce and tear apart. Put in a bowl with the fennel and any reserved fennel leaves.
- Put the sultanas and pinenuts in a small frying pan with the oil.
- Place over low heat and fry until the sultanas have puffed up and the pinenuts are light golden-brown.
- Make the dressing by whisking all the ingredients.
- Pour most of the dressing over the lettuce and fennel in the bowl.
- Toss and divide between 2 plates or shallow bowls.
- Place the chicken on top and scatter the fried sultanas and pinenuts over the chicken and salad.
- Trickle with the remaining dressing. Serve immediately.