Chicken, fennel and orange salad with bread

Ingredients

For 1 serving

• Chicken breast140 g
• Fennel200 g
• Orange1
• Black olives5
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: November – March

Method

1. Butterfly the chicken breast for an even thickness and season with salt and black pepper.
2. Heat a griddle over medium-high heat and cook the chicken for 5 minutes per side, until golden outside and white and juicy in the centre; rest it for 2 minutes and slice it.
3. Meanwhile trim the fennel, removing the base and tough outer layers, wash it and slice it very thinly.
4. Peel the orange to the flesh: cut off the top and bottom, remove the peel and white pith following the curve with your knife and slice it, saving the juice that runs out.
5. Combine the chicken, fennel, orange and black olives in a bowl; dress with the oil, the saved juice and a pinch of salt and serve with the bread.