The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken & Fennel Salad with Sweet Nectarines
Free-range British chicken is paired with juicy roasted nectarines. A punchy red onion and fennel quinoa salad. Garnished with protein-packed flaked almonds and zesty mint. A chicken salad unlike any other.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 British Free Range chicken breast
- 1 unwaxed lemon (use half)
- 80g tricolour quinoa (use half)
- 1 fennel (use half)
- 2 tbsp aged balsamic vinegar (use a quarter) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 handful of fresh mint (use half)
- 1 tsp fennel seeds (use half)
- 1 onion (use half)
- 20g flaked almonds (use half) (Nuts)
- 1 nectarine (use half)
Nutritional Information
Calories: 533
Protein: 52g
Carbs: 44g
Fat: 19g
Ingredients
- 80g tricolour quinoa
- 2 British Free Range chicken breasts
- 1 nectarine
- 1 fennel
- 20g flaked almonds (Nuts)
- 1 handful of fresh mint
- 1 onion
- 1 tsp fennel seeds
- 2 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 unwaxed lemon
Nutritional Information
Calories: 578
Protein: 52g
Carbs: 44g
Fat: 24g
Chicken & Fennel Salad with Sweet Nectarines
Free-range British chicken is paired with juicy roasted nectarines. A punchy red onion and fennel quinoa salad. Garnished with protein-packed flaked almonds and zesty mint. A chicken salad unlike any other.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Trim and cut the fennel into 8 wedges. Slice the nectarine into 8 wedges. Cut the onion into 6 wedges. Place the onion and fennel on a lined baking tray and toss with the fennel seeds, 1 tsp oil, and a pinch of sea salt and black pepper. Roast for 20-25 mins, until the veg is soft and golden
- Place the chicken and nectarine on another lined baking tray. Season with sea salt and black pepper and drizzle over 1 tsp oil. Zest the lemon and rub it into the chicken. Roast for 20-25 mins, until cooked.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Return to the pan and set aside.
- Make the dressing; pick the mint leaves from the stalks and finely chop then place into a small bowl. Squeeze in the juice from the lemon (to taste), aged balsamic and 1 tbsp olive oil. Season to taste with sea salt and pepper and mix.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Thinly slice the chicken against the grain.
- Gently stir half the dressing and the roasted veg into the quinoa. Serve in bowls and top with the chicken on top. Drizzle over the remaining dressing and sprinkle over the almonds.
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