For the salad

  • 2 chicken breasts
  • ½ tbsp olive oil
  • 1 fennel bulb, stem and outer layers removed, thinly sliced
  • 250g watermelon, cubed
  • 50g radishes, sliced
  • 40g walnuts, roughly chopped
  • 25g rocket leaves

For the dressing

  • 75ml buttermilk
  • 1 tbsp mayonnaise
  • 1 garlic clove, crushed
  • 2 tbsp chopped chives
  • 1 tbsp lemon juice


  1. 1

    Preheat the oven to 180°C/gas mark 4. Place a griddle pan over a medium heat and coat the chicken breasts with the olive oil. Place the chicken in the griddle pan and cook for 5-6 minutes on each side, until there are dark golden griddle marks. Place on a small baking tray in the oven for 8-10 minutes, until cooked through.

  2. 2

    Place all the remaining salad ingredients in a large bowl.

  3. 3

    Whisk the  dressing ingredients together in a jug and season. Drizzle over the salad and divide between two plates, then slice the chicken breasts and place on top of the salad.

Nutritional Details

Each serving provides
  • Energy 1771kj 423kcal 21%
  • Fat 19.4g 28%
  • Saturates 2.3g 12%
  • Sugars 13.1g 15%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 398kj/95kcal

Each serving provides

14.1g carbohydrate 1.0g fibre 47.3g protein

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