This is my take on one of Jamie Oliver’s recipes for his show 30 minute meals. It’s a salad consisting of succulent chicken and barbecued chicory and fennel.
You will need:
- Chicken fillets (one per person)
- Olive oil
- Lemon juice
- Mustard powder
You will want to use four chicorys to one fennel. Start by rubbing the chicory and fennel with salt, pepper and olive oil. Add one teaspoon of mustard powder per fillet of chicken, as well as salt, pepper and oil to the tub of chicken, then rub it all over the chicken.
On the grill, you will want to use a medium heat, roughly 100-150 degrees centigrade. Place the chicken, fennel and chicory on the grill. Turn them all at regular intervals, making sure to get bar-marks all over the meat and veg. When the chicken is done, take it all of the grill, and let the chicken rest while you cut the fennel and chicory into rough strips, each about a centimeter wide.
Dice the chicken, and add everything to a large salad bowl. Dress with ample amounts of olive oil and lemon juice.