Fennel and chicken salad with raspberry dressing

Fennel and chicken salad with raspberry dressing

Total: 35 min. | Active: 35 min.
gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 277 kcal
, Fat: 16 g
, Carbohydrate: 9 g
, Protein: 20 g

Ingredients

4 people

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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
kochen@bettybossi.ch

Dressing

1 tsp mustard
2 tbsp white wine vinegar
4 tbsp olive oil
90 g plain yoghurt
125 g raspberries
¾ tsp salt
a little pepper

Chicken

1 tbsp olive oil
2 chicken breasts, cut into strips approx. 3 cm wide
½ tsp salt
a little pepper

Salad

600 g fennel, very thinly sliced
125 g raspberries
½ bunch peppermint, leaves torn off
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How it's done

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Dressing

Place the mustard, vinegar, oil, yoghurt and raspberries in a measuring cup, season, puree.

Chicken

Heat the oil in a non-stick frying pan. Season the chicken strips, add to the pan, fry over a medium heat for approx. 2 mins. on each side, remove, set aside.

Salad

Place the fennel in a bowl, pour the dressing over the top, mix. Mix in the raspberries, mint and chicken, plate up.

Good to know
Tip: For an even more intense fennel flavour, sprinkle with ½ tbsp of crushed fennel seeds.

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