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Chicken & Herb Spring Salad
Course Main Course
Course Main Course
  1. Preheat the oven to 180°C, 350°F, Gas mark 4
  2. Squeeze the juice of ½ orange and mix with the honey, vinegar and 4 tbsp of the olive oil. Place in a bowl with 15g each of the coriander and mint leaves.
  3. Use a food processor to blitz into a smooth, runny paste.
  4. Rub the chicken with 1 tbsp of the oil and plenty of salt and pepper and place on a hot griddle pan. Sear for about two minutes each side to get char marks.
  5. Transfer to a roasting tray and place in the top right of the Aga or the preheated oven for approx 15 minutes, until just cooked.
  6. Once the chicken is cool enough to handle, but still warm break it up with your hands into quite large pieces. Put these in a large bowl and pour over the herb paste and stir.
  7. Trim and discard the top of the orange, cut the rind off and cut into small wedges, removing any pith and pips as you go, put in the bowl with the chicken.
  8. Add the remaining ingredients to the salad and toss gently. Taste, add salt and pepper and if needed some more olive oil and lemon juice.
Recipe Notes

Top Tips

• Fennel is sometimes called the 'Marmite' of vegetables so if it is not to your taste substitute with rocket and spring onions. It is in season in the UK from early summer right through to the beginning of winter.

• If you want to prepare this ahead, cook the chicken, make the paste and prepare the other ingredients and mix together just before serving

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