Fennel, apple and pistachio chicken salad

Prep 0 h : 25 m
Cook 0 h : 0 m


  • 500ml chicken stock

    500ml water

    4 thin slices lemon

    4 cloves garlic, bruised

    6 fresh thyme sprigs

    2x200g chicken breasts

    125ml lemon juice

    1 tbsp Dijon mustard

    80ml extra virgin olive oil

    1 small (130g) fennel, thinly sliced

    1 (150g) apple, thinly sliced

    40g trimmed watercress

    1 cup firmly packed torn fresh mint

    250g avocado, thinly sliced

    60g pistachio, coarsely chopped


  • Place stock, water, lemon slices and thyme in a saucepan over medium heat.

    Add chicken; bring to the boil.

    Reduce heat; simmer for 4 mins.

    Cover pan, turn off the heat; set aside to cool to room temperature.

    Remove chicken; shred coarsely. (Reserve the poaching liquid for another use.)

    Whisk juice and mustard together until well combined.

    Season to taste.

    Place fennel, apple, watercress, herbs and avocado in a large bowl.

    Add chicken and dressing; toss to combine.

    Season to taste.

    Serve salad topped with pistachio.