Chicken, fennel & broad bean salad


  • 2 tbs olive oil, plus extra, to drizzle
  • 600g chicken thigh fillets
  • 200g rustic-style bread, torn into large pieces
  • 2 tsp fennel seeds
  • 1 lemon, zested, juiced
  • 1 fennel bulb or 2 baby fennel, thinly sliced, fronds reserved
  • 125ml (1/2 cup) extra virgin olive oil
  • 220g fresh or frozen double-peeled broad beans
  • 1/2 cup packed flat-leaf parsley leaves
  • 1/2 cup packed mint leaves
  • 220g fresh mozzarella


Chicken, Fennel & Broad Bean Salad Recipe - 1 Preheat Oven To 200C. Heat Olive Oil In A Frying Pan Over High Heat. Season Chicken With Salt And Pepper, And Cook For 6 Minutes Each Side Or Until Browned And Cooked Through....

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