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.
Ingredients
This is how you make it:
- Mix lemon zest and juice, pepper, salt, garlic and chili to make a marinade the chicken. Put away in the fridge for 1 hour.
- To make the dressing mix olive oil, vinegar and tarragon in a bowl. Season to taste.
- In a large salad bowl mix fennel, grapefruit, radish, cucumber, onions and toss with the dressing.
- Heat some oil in a frying pan and grill the chicken on medium heat until golden brown and cooked.
- 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.