Chargrilled chicken, fennel and grapefruit salad with a tarragon dressing

recipe

Chargrilled chicken, fennel and grapefruit salad with a tarragon dressing

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'Salads are great during our few summer months and this is an elegant, yet healthy starter that is perfect to pull out for guests and family. The citrussy grapefruit brings out the flavours of the fennel and tarragon, and gives the chicken a refreshing boost...so much tastier than a Chicken Caeser!' - Sophie Michell, TV celebrity chef and author

Ingredients

2 free range chicken breasts
1 head of fennel
1 grapefruit
1 head of little gem lettuce
Handful of washed rocket leaves
Dressing
25ml white wine or tarragon vinegar
75ml olive oil
1 tbsp chopped fresh tarragon leaves
Half a shallot, finely diced
1 tsp honey

Serves: 2

Directions

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Firstly heat up a griddle pan. Take the chicken breasts and lie them flat on a board. Open them out and then cut a slit down the side to open them more into a butterfly shape (this is called butterfly cut chicken).
Brush with olive oil and season on both sides. Lie on the griddle and cook for minutes on each side until cooked throughout with good chargrill lines.
Then pop onto a plate and cover with foil.
Cut the fennel into about wedges, drizzle with oil then cook on the griddle pan. This should take about minutes or until you can feel the fennel softening.

Source: South African Grapefruit