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Crunchy Spicy Chilli Oil Roast Chicken Salad

There are few things I love more than a chicken salad and it’s something I make a lot. This is one of my favourites. It’s crunchy and sweet from the fennel and apple, with a creamy dressing and a little bit of zing. Honestly if I had this every day I would be very happy.

Cook

30m

Ingredients

Method

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Step 1

Quarter 2 large fennel bulbs, remove the very core and then chop into bitesized pieces. Add to a large bowl and cover with the juice of a lemon, a drizzle of olive oil and some salt. Mix together - I use my hands for this - then set aside.

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For

4

M

I

240

g

Chicken, shredded, cooked

2

bulbs

Fennel

1

Lemon, juiced

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Notes

If you don’t have chilli crisp you can substitute it with a little olive oil, warmed in a pan gently and then add a pinch of smoked paprika and a little chilli flakes - also v good. Or if you prefer it without a little heat, leave it out entirely. I often have it like this and it’s gorgeous sort of Waldorf vibes. With every recipe I share, it’s as much for inspiration as it is for the recipe, so make it your own and serve it in a way that suits you.

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homepage-image

Crunchy Spicy Chilli Oil Roast Chicken Salad

There are few things I love more than a chicken salad and it’s something I make a lot. This is one of my favourites. It’s crunchy and sweet from the fennel and apple, with a creamy dressing and a little bit of zing. Honestly if I had this every day I would be very happy.

Cook

30m

Ingredients

Method

Turn cooking mode on

Step 1

Quarter 2 large fennel bulbs, remove the very core and then chop into bitesized pieces. Add to a large bowl and cover with the juice of a lemon, a drizzle of olive oil and some salt. Mix together - I use my hands for this - then set aside.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

240

g

Chicken, shredded, cooked

2

bulbs

Fennel

1

Lemon, juiced

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

If you don’t have chilli crisp you can substitute it with a little olive oil, warmed in a pan gently and then add a pinch of smoked paprika and a little chilli flakes - also v good. Or if you prefer it without a little heat, leave it out entirely. I often have it like this and it’s gorgeous sort of Waldorf vibes. With every recipe I share, it’s as much for inspiration as it is for the recipe, so make it your own and serve it in a way that suits you.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel