Steamed chicken salad with fennel, orange and olives
- Published: 1 May 25
- Updated: 26 May 25
The secret to this vibrant chicken salad is steam. Here’s why we think this sunny, filling salad will become a regular in your summer meals repertoire…
- Gorgeous flavours: Toss the juicy steamed chicken and tender fennel with Sicilian-inspired flavours of mint, pine nuts, raisins, orange and lemon.
- 30-minute meal: Butterflying the chicken helps it to steam quickly and evenly, meaning this filling chicken salad is ready to eat in 30 minutes.
- Clever cooking method: Steaming is an excellent method of cooking chicken breast, with all that extra moisture ensuring it doesn’t dry out. It’s especially good for meal prep as the chicken stays juicier for longer (see Make Ahead).
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Serves 2-4 -
Prep time 10 min. Cook time 20 min
Nutrition
- Calories
- 196kcals
- Fat
- 9.4g (1.3g saturated)
- Protein
- 17g
- Carbohydrates
- 8.6g (8.2g sugars)
- Fibre
- 2.6g
- Salt
- 0.6g
delicious. tips
You could steam the chicken and fennel up to 24 hours ahead, then cool, cover and keep chilled. Take them out of the fridge a little while before eating so they lose the fridge chill. Mix up everything but the herbs in advance if you want extra marinating time. Even mixed with the herbs, leftovers are tasty the next day too.
Butterflying the chicken – cutting it in half, horizontally, almost all the way through so it can open like a book – makes it the same thickness so it cooks quickly at the same speed. It doesn’t have to be very neat as you’ll tear the chicken into pieces later.