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- Fennel and chicken salad with raspberry dressing
Fennel and chicken salad with raspberry dressing
Nutrition facts per serving:
- Energy in kcal about 277
- Fat about 16g
- Carbohydrates about 9g
- Protein about 20g
This is needed
This is needed
for 4 people
Dressing
- 2 tbsp white wine vinegar
- 1 tsp mustard
- 4 tbsp olive oil
- 90 g plain yoghurt
- 125 g raspberries
- 0.75 tsp salt
- a little pepper
Chicken
- 2 chicken breasts, cut into strips approx. 3 cm wide
- 1 tbsp olive oil
- 0.5 tsp salt
- a little pepper
Salad
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- 125 g raspberries
- 600 g fennel, very thinly sliced
- 0.5 bunch peppermint, leaves torn off
And that's how it's done
And that's how it's done
Dressing
Place the mustard, vinegar, oil, yoghurt and raspberries in a measuring cup, season, puree.
Chicken
Heat the oil in a non-stick frying pan. Season the chicken strips, add to the pan, fry over a medium heat for approx. 2 mins. on each side, remove, set aside.
Salad
Place the fennel in a bowl, pour the dressing over the top, mix. Mix in the raspberries, mint and chicken, plate up.
