Make a delicious and light Italian salad


  • 2 chicken breasts (boned and skinned)
  • ½" piece fresh root ginger (grated)
  • ½ teaspoon chopped fresh aniseed or dill
  • salt and freshly ground white pepper
  • 1 celery heart
  • 1 apple
  • 1 small red pepper
  • 4 slices canned pineapple in juice
  • 2 tblsp olive oil
  • 150 ml crème fraiche
  • juice of 1 lemon
  • 4 kiwi fruit
  • 4 radicchio leaves


  • Peel and grate the ginger.
  • Mix together half the ginger, the aniseed or dill and half a teaspoon of salt.
  • Rub this mixture into the chicken breasts and set aside.
  • Wash and dice the celery heart.
  • Peel, core and dice the apple.
  • Halve, seed, wash and dice the red pepper.
  • Drain and dice the pineapple slices.
  • Mix together the diced vegetables.
  • Heat the oil, and fry the chicken breasts for 3 minutes.
  • Turn, season with salt and pepper and fry for a further 3 minutes.
  • Mix together the crème fraiche, the remaining ginger and the lemon juice, and season to taste with salt and pepper.
  • Pour the dressing over the diced vegetables.
  • Peel and slice the kiwi fruit.
  • Wash the radicchio leaves.
  • Arrange the radicchio leaves on a serving plate and spoon the diced vegetables on top.
  • Thinly slice the chicken breasts, and arrange them next to the salad. Garnish with the kiwi.

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italian entertaining light meals and snacks