Seared chicken and fennel salad with a red onion dressing
- August 2006
- Serves 4
- Ready in 50 minutes
Angela Hartnett’s clever seared chicken and fennel salad recipe is enhanced by an Asian-inspired dressing that hits all the right notes.
- 27.4g (5g saturated)
- 8.6g (7.1g sugars)
Angela Hartnett’s tip: Add a little water to the pan after turning the chicken to speed up the cooking process, or sear on both sides in an ovenproof frying pan until the chicken takes on a good colour, then transfer to an oven preheated to 200°C/fan180°C/gas 6 for about 10 minutes or until cooked through.
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