Chicken, fennel & watermelon salad

Claire Williams

Deputy Editor, Monday, 9 January 2017

Top Tip

Serve as light lunch or as a side salad

Ingredients

  • 2 cooked roast chicken breast fillets, skin removed and shredded

  • 1 small fennel bulb, core removed and thinly shredded
  • 
½ x 70g (21/2 oz) pack wild rocket
  • 
½ x 440g (15oz) pack prepared watermelon, skin removed and diced
  • 
Juice 1 lemon
  • 
2 tbsp extra virgin olive oil
  • 
2 tbsp pomegranate seeds

PER SERVING: n/a

Method

  1. Toss the chicken, fennel, rocket and watermelon.
  2. Whisk the lemon juice, oil and seasoning and mix into the salad.
  3. Serve sprinkled with pomegranate seeds. 

Recipe from www.waitrose.com/recipes

For more delicious recipes see Yours magazine, out every fortnight on a Tuesday.

 

 

 

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