Ingredients
- 3 (750g) free range chicken breast fillets, trimmed
- 1 (500g) large fennel bulb, trimmed
- 1/3 cup (80ml) extra virgin olive oil
- 6 (100g) slices pancetta
- 1 bunch Tuscan cabbage, stems removed, finely shredded
- 1/2 cup (85g) sun-dried tomatoes, sliced
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 150g goat's cheese in vine ash, crumbled
Method
- Step 1Preheat oven to 220°C. Place chicken in a single layer in a medium frying pan. Cover with cold water, cover pan and bring to boil. Reduce heat and simmer for 10 minutes. Turn off heat and cool then shred meat.
- Step 2Meanwhile, cut fennel into thin wedges, place in a small roasting pan and drizzle with half the oil. Roast for 20 minutes, or until lightly browned and tender. Cook pancetta in a small frying pan over medium heat until crisp, then break into pieces.
- Step 3Place cabbage, chicken, fennel and sun-dried tomatoes and pancetta in a large bowl. Combine remaining oil, juice and mustard, add to salad and toss well.
- Step 4Divide mixture between serving plates and sprinkle with goat’s cheese. Serve.
- High protein
- Low carb
- Lower gi
Nutrition
2592 kj
Energy
32g
Fat Total
9g
Saturated Fat
8g
Fibre
64g
Protein
148mg
Cholesterol
1300.35mg
Sodium
14g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
- Author: Jess Sly
- Image credit: John Paul Urizar
- Publication: Fresh Living
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