Fennel salad with grapefruit, tarragon and lemonpepper grilled chicken

Lunch or Starter, serves 2

Crisp and zesty flavours with subtle bitterness complemented by Lowlander Yuzu & Pink Grapefruit.
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  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1 garlic clove
  • 1/4 tsp chilli pepper or flakes
  • 150 gr free range chicken, diced
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 4 sprigs of tarragon, leaves chopped (and a few extra to garnish)
  • 1 fennel, sliced very thin
  • 2 red grapefruits, skin off in wedges
  • 1/4 cucumber, in thin slices
  • 4 radishes, in thin slices
  • 1/2 red onion, in rings
  • 2 red grapefruits, skin off in wedges

This is how you make it:

  1. Mix lemon zest and juice, pepper, salt, garlic and chili to make a marinade the chicken. Put away in the fridge for 1 hour.
  2. To make the dressing mix olive oil, vinegar and tarragon in a bowl. Season to taste.
  3. In a large salad bowl mix fennel, grapefruit, radish, cucumber, onions and toss with the dressing.
  4. Heat some oil in a frying pan and grill the chicken on medium heat until golden brown and cooked.
  5. Dress the chicken pieces on top of the salad and garnish with some extra tarragon leaves.

Serve this light and refreshing salad with Lowlander Yuzu & Grapefruit.