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Fennel spiced barbecue chicken salad

It's all about this secret ingredient. - by Karen Martini
  • 16 May 2018
Fennel spiced barbecue chicken salad
Marina Oliphant
Prep: 15 Minutes - Cook: 20 Minutes - Serves 4
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It's all about the dressing and the secret ingredient - picked onion. 

Ingredients

6 free-range chicken thigh fillets

2 tsp sea-salt flakes

1 tsp freshly ground black pepper

3 tsp fennel seeds, roughly ground in a mortar and pestle 120ml extra virgin olive oil

4 cloves garlic, 3 smashed with skin on, 1 finely grated

2 green chillies, finely sliced

2 lemons, segmented and diced

30ml white wine vinegar

16 small pickled onions, drained, cut into quarters

1 Tbsp cooking salt

1 bunch green kale, stems removed

1⁄2 cup dill sprigs

250g baby beans, trimmed

1 bunch of broccolini

Method

  1. Put chicken in a large bowl. Add salt, pepper, half the fennel seeds, 60ml of the oil and the smashed garlic. Toss to coat, cover with plastic wrap and set aside for 1 hour at room temperature to marinate.

  2. Preheat a barbecue or frying pan on medium heat. Cook chicken for 5 minutes, turn and cook for a further 3 minutes. Transfer to a plate, cover with foil and set aside to rest for 10 minutes.

  3. Meanwhile, make the salad dressing. Combine the grated garlic, remaining fennel seeds, chilli, lemon, vinegar and remaining oil in a bowl. Mix well. Stir through the pickled onions and season well.

  4. Bring a large pot of water to the boil. Add cooking salt and kale, and cook for 2 minutes. Remove with tongs, drain and squeeze out excess liquid. Slice kale finely and place in a large bowl. Add dill and salad dressing and stir to combine.

  5. Blanch beans and broccolini in boiling water for 2 minutes. Drain. Heat a chargrill pan or barbecue over a high heat. Chargrill broccolini for 1–2 minutes, until charred.

  6. Add beans, broccolini and any chicken juices to the kale mixture and toss to combine. Transfer to a serving platter.

  7. Slice chicken and lay on top of vegetables. Drizzle over any dressing left in the bowl and serve.

Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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