Chicken Fennel and Apple Salad

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    This combination does not exist.

    Crème Fraiche 30.0 grams

    Crème Fraiche

    Walnuts 25.0 grams


    Dijon Mustard 5.0 grams

    Dijon Mustard

    Rocket leaves 30.0 grams

    Rocket leaves

    Fennel 100.0 grams


    Granny Smith Apple 100.0 grams

    Granny Smith Apple

    Lemon 25.0 grams


    Chicken Breast 150.0 grams

    Chicken Breast

    • Time : 20.0 mins
    • |
    • Calories: 580.0 kcal
    • |
    • Protein : 39.0 g
    • |
    • Fat : 37.0 g
    • |
    • Carb. : 30.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Bowl for dressing | Mixing bowl |
    Pantry: Salt | Pepper | Olive oil |
    : Prepare the Ingredients
    Chicken: Keep it out of the fridge, 15 minutes before cooking to bring it to room temperature.

    Wash and dry the vegetables prior to chopping (as required):
    - Fennel: slice thin. Keep the fronds (leaves), they’re good for garnishing
    - Lemon: peel the zest, dice it and squeeze out the juice
    - Apple: core, cut in half and then slice thin. Immediately mix with the lemon juice so protect it from oxidizing
    - Rocket leaves: rinse in cold water, drain and dry.
    : Grill the Chicken
    Season the chicken with salt and pepper. Heat a Pan until hot and then add some olive oil. Gently place the chicken breasts and allow them to cook for 5 minutes, until golden brown. The turn them over and cook the other side for roughly 5 more minutes. Once cooked, turn off the heat and set the chicken aside to rest. Once the chicken is cool enough, slice it.
    : Assemble the Salad, Plate and Serve
    Dressing: In a bowl combine; crème fraiche, lemon zest, dijon mustard, salt and pepper.

    Salad: In a mixing bowl combine; fennel, apple and the dressing. Mix well.
    Season rocket leaves separately with 1 tbsp of olive oil, mix well.

    Plate and serve:
    On a plate, assemble salad by putting the rocket leaves at the base, followed by a portion of the chicken breast and finally a portion of the salad. Garnish with walnuts and fennel fronds.