For those days when you want something that tastes and looks amazing, but is super quick to whip up.
This recipe can be adapted to omit or add any ingredients you like. I have made it before using prawns instead of chicken, adding avocado and new potatoes.
Ingredients (for 2):
2 x Chicken Breast
1 x Fennel Head
4 x Eggs
1 x Onion
Handful of Small Tomatoes
Cucumber
Lettuce
Salad Dressing
Chicken Stock
Herbs of choice (I favour Thyme)
Preheat the oven to cook the chicken (180C should be great)
To start, cut half the fennel into strips, do the same with the onion. Put the fennel and onion in the bottom of a dish then place the chicken on top.
Add the tomatoes in and around the chicken. Pour the chicken stock around the chicken, drizzle everything with olive oil. Add the herbs and season well. Pop into the preheated oven for 20 minutes, or until cooked through.
Boil a pan of water ready for your eggs. When boiling gently put the eggs in (I find using a slotted spoon helps.) I trust five minutes at a boil for a soft boiled egg and then put into a bowl of cold water once ready to stop the cooking process and stop them from burning your hands!
Whilst that is cooking pour some salad dressing into the bottom of your serving bowl (this is a tip I learnt from Jamie Oliver). Roughly chop your salad leaves and slice cucumber and the rest of the fennel. Place into the bowl and stir with the dressing.
When your chicken is ready take it out the oven and chop into pieces. Put the cooked onions, fennel and tomatoes into the salad. Now add the chopped chicken.
Finally peel the eggs and cut in half. I found the easiest way to peel them is cracking them onto a chopping board and then rolling them lightly until they are cracked all around, the shell should then flake off. Once they are peeled cut into two and place in salad.
You may want to add a bit more dressing or seasoning at this point to taste.
Hopefully you find this salad easy to make and completely scrummy, let me know how you get on :)
Bella x
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