Main Meal Salads

Fennel, Chicken and Walnut Salad

image :  Fennel, Chicken and Walnut Salad


  • 6 skinless chicken thighs

  • 1 cup walnuts, toasted and coarsely chopped
  • 1/3 cup granulated sugar
  • 1 teaspoon crushed dried chilies
  • pinch of cinnamon
  • pinch of salt and freshly ground pepper
  • 2 small fennel bulbs, trimmed and thinly sliced
  • 3 oranges, peeled and segmented
  • 2 green apples, thinly sliced
  • 1/2 cup dried cranberries

  • 1/3 cup olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 1 garlic clove, minced
  • pinch of salt and freshly ground pepper


Take 6 skinless chicken thighs, cut into slices or cubes – and fry in a tablespoon of olive oil. Cook until golden brown.

To candie the walnuts,
Combine walnuts, sugar, chilies, cinnamon, salt and pepper in a medium frying pan over medium heat. Stir occasionally until sugar dissolves. Cook for 3 to 5 minutes or until sugar is golden brown. Spoon mixture onto greased baking sheet. Let cool; break into pieces.

To make the orange mint dressing, place all ingredients in a jar and shake until well combined.

Combine remaining ingredients in large bowl. Add cooled chicken, dressing and walnuts then toss to combine. Serves 4 to 6.