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Roast chicken, Sweet Globe® grape and fennel salad Recipe

Entertaining

Quick & Easy

Light & Healthy

Salads

Roast chicken, Sweet Globe® grape and fennel salad Recipe

Prep Time

30 mins + 15 mins
Cook Time

35 mins
Course

Lunch
Difficulty

Beginner

Read Recipe

Ingredients List

Perfection Fresh Australia 6

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ingredient_1=1-1.2kg boneless chicken (see tip)

ingredient_10=¼ cup small mint leaves

ingredient_11=1 cos heart lettuce, leaves separated

ingredient_12=extra virgin olive oil and crusty bread, to serve, optional

ingredient_13=60ml (¼ cup) whole egg or kewpie mayonnaise [[Buttermilk dressing]]

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ingredient_15=1 tbs lime or lemon juice [[Buttermilk dressing]]

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ingredient_4=1 tsp sea salt flaked, crushed

ingredient_5=¼ tsp black peppercorns, lightly crushed

ingredient_6=1 (450g) fennel bulb

ingredient_7=1 medium red onion, peeled

ingredient_8=6 red radish

ingredient_9=250g Sweet Globe® grapes, halved

name=Roast chicken, Sweet Globe® grape and fennel salad

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1-1.2kg boneless chicken (see tip)
½ cup (125ml) white wine vinegar
1 tbs caster sugar
1 tsp sea salt flaked, crushed
¼ tsp black peppercorns, lightly crushed
1 (450g) fennel bulb
1 medium red onion, peeled
6 red radish
250g Sweet Globe® grapes, halved
¼ cup small mint leaves
1 cos heart lettuce, leaves separated
extra virgin olive oil and crusty bread, to serve, optional

Buttermilk dressing

60ml (¼ cup) whole egg or kewpie mayonnaise
60ml (¼ cup) buttermilk
1 tbs lime or lemon juice

Featured products

Perfection Grapes

Method

Preheat the oven 200°C fan forced. Heat a large non-stick frying pan over high heat until hot. Place the chicken, skin side down in the pan. Cook for 4 minutes until golden. Turn the chicken over and cook a further 2-3 minutes. Place the chicken, skin side up, into a roasting pan. Roast for 30 minutes. Remove from the oven, set aside for 15 minutes.
Meanwhile, stir the vinegar, sugar, salt and peppercorns together until the sugar has dissolved. Using a mandolin, thinly slice the fennel and onion. Place the fennel and onion in separate bowls. Spoon 2 tablespoons (40ml) of the pickling liquid over the onion and the remainder over the fennel. Stir both. Cover and stand for 20-30 minutes.
For the buttermilk dressing, whisk all the together with salt and pepper. Refrigerate until ready to serve.
To serve, drain the fennel and onion and place in a large bowl. Thinly slice the radish, add to the fennel with the grapes and mint. Toss gently to combine. Thickly slice the chicken. Pile the lettuce leaves onto a serving board or platter. Top with the chicken. Spoon over grape mixture. Drizzle with oil, season. Serve with buttermilk dressing and crusty bread.

Preheat the oven 200°C fan forced. Heat a large non-stick frying pan over high heat until hot. Place the chicken, skin side down in the pan. Cook for 4 minutes until golden. Turn the chicken over and cook a further 2-3 minutes. Place the chicken, skin side up, into a roasting pan. Roast for 30 minutes. Remove from the oven, set aside for 15 minutes.
Meanwhile, stir the vinegar, sugar, salt and peppercorns together until the sugar has dissolved. Using a mandolin, thinly slice the fennel and onion. Place the fennel and onion in separate bowls. Spoon 2 tablespoons (40ml) of the pickling liquid over the onion and the remainder over the fennel. Stir both. Cover and stand for 20-30 minutes.
For the buttermilk dressing, whisk all the together with salt and pepper. Refrigerate until ready to serve.
To serve, drain the fennel and onion and place in a large bowl. Thinly slice the radish, add to the fennel with the grapes and mint. Toss gently to combine. Thickly slice the chicken. Pile the lettuce leaves onto a serving board or platter. Top with the chicken. Spoon over grape mixture. Drizzle with oil, season. Serve with buttermilk dressing and crusty bread.

TipTips We used lime and mint marinated boneless chicken, available from the supermarket and butcher. There are a few marinade options, all work well with Grapes, you can also buy boneless chicken, unmarinated. If your short on time replace step 1 with precooked barbecue chicken or prawns. This is a great take to work lunch, pile the lettuce leaves into one container and the salad and dressing in a second containers. Assemble when you’re ready. The salad is delicious wrapped in a pita or tortilla