Chicken, Baby Kale, Fennel and Avocado Salad (4)

All good ingredients with contrasting textures and healthy. The chicken is poached in lemon juice and olive oil to give it a bit more flavor (juice of half a lemon and one tbsp. olive oil, season with salt and freshly ground pepper or even better lemon pepper). Baby kale is preferable to kale which can be a bit tough. Secret ingredient – a little bit of celery salt sprinkled over at the end.

2 poached chicken breasts – cut into small pieces

1 medium size head of fennel – diced

2 oz. baby kale – chopped

1 avocado – diced

Celery salt (optional)

Place all ingredients in a large mixing bowl, pour over dressing and mix well together. Sprinkle with a little celery salt


1 tsp. Dijon mustard

1 tbsp. lemon juice

2 tbsp. olive oil

Salt and freshly ground black pepper

Mix mustard and lemon juice first until smooth then add the oil and seasonings. Best made in a jar with a lid so you can shake it until it emulsifies.


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