Chicken, fennel and orange salad with wholemeal bread

Ingredients

For 1 serving

• Chicken breast140 g
• Fennel150 g
• Orange1
• Black olives5
• Lamb's lettuce30 g
• Whole wheat bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: November – March

Method

1. Heat a grill or griddle pan over high heat. Pat the chicken breast dry, salt it and grill for 5 minutes per side, until it has golden grill marks and is no longer pink in the centre; rest for 2 minutes and cut into strips.
2. Meanwhile trim the fennel, removing the tough outer layers, halve it and slice it very thinly. Segment the orange, cutting away the peel and white pith with a sharp knife and freeing the segments by sliding the blade between the membranes, catching the juice.
3. Wash and dry the lamb's lettuce; pit and halve the black olives.
4. Combine the fennel, orange, olives and lamb's lettuce, dress with the oil, the reserved juice, salt and black pepper and add the chicken.
5. Toast the wholemeal bread for 2–3 minutes, until crisp, and serve it with the salad.