Fennel and melon salad with chicken

Fennel and melon salad with chicken

Total: 45 min. | Active: 30 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 368 kcal
, Fat: 22 g
, Carbohydrate: 10 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 organic lime, grated zest and the juice
3 tbsp olive oil
½ bunch dill, finely chopped
30 g almonds, coarsely chopped, roasted
½ tsp chilli flakes (e.g. Fine Food Chile Chipotle)
½ tsp salt
a little pepper


½ tbsp Dijon mustard
2 tbsp olive oil
1 garlic clove, squeezed
1 tsp salt
a little pepper
4 chicken breasts (each approx. 120 g)


1 ½ tbsp white balsamic vinegar
1 tbsp olive oil
¼ tsp salt
1 fennel, very thinly sliced
1 netted melon, thinly sliced
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How it's done

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Combine the lime zest, lime juice and oil. Mix in the dill, almonds and chilli, season.


Combine the mustard, oil and garlic, season. Coat the chicken in the marinade, cover and leave to marinate in the fridge for approx. 15 mins.


Combine the balsamic, oil and salt, add the fennel, mix, plate up with the melon.

Barbecue (charcoal, gas, electric barbecue)

Grill the chicken over/on a medium heat (approx. 200°C) for approx. 7 mins. on each side. Carve the chicken across the grain, serve on top of the salad, drizzle with the dressing.

Good to know
Tip: Grill several slices of melon briefly alongside the chicken.

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