Simple and special - the salad can be prepared ahead of time or quickly to enjoy on the go.


  • 4 chicken breasts (skin on)
  • juice of 1 lemon
  • 1 tblsp olive oil
  • salt and black pepper

For the fennel salad:

  • 2 fennel bulbs (sliced thinly as possible)
  • 2 tblsp olive oil
  • juice of 1 lemon
  • 1 tblsp good quality mustard
  • handful rocket leaves per person

For serving:

  • drizzle of olive oil, balsamic vinegar and black pepper


  1. Set oven to 180°C (350°F/Gas 4).
  2. An hour or two ahead if possible place the chicken breasts in a shallow dish. Pour over the lemon juice, olive oil and seasoning.
  3. Prepare the salad - put the sliced fennel in a large bowl, in another small bowl mix the olive oil, lemon juice and mustard together, taste for seasoning.
  4. Mix the fennel and dressing together - set aside.
  5. Seal the chicken breasts on a hot pan until well browned. Then finish cooking in the oven for 10-15 minutes.

To Serve:

  1. Slice the chicken, serve with a mound of the salad and the rocket leaves on top. Drizzle with a little olive oil and balsamic vinegar and a little black pepper.

Recipe courtesy of Bord Bia.