Servings: 2 · Prep Time: 7 mins · Cooking Time: 8 mins
Total Time: 15 mins

Lunch | Dinner | Keto | Salads & Starters

This refreshing salad makes for a great summer lunch, light dinner or meal prepping option. Crisp lettuce and fennel are combined with salty capers, zesty lemon, aromatic thyme and crunchy walnuts, topped with pan fried chicken.


  • mini chicken breast fillets (250g)
  • iceberg lettuce (2 cups sliced)
  • fresh thyme (2 tsp)
  • mayonnaise (2 tbsp)
  • walnuts (2 tbsp)
  • capers (1 1/2 tbsp)
  • fennel bulb (1 small thinly sliced, fronds reserved)
  • lemon zest (1 tsp)
  • lemon juice (1 tbsp)
  • olive oil (1 tbsp)
  • garlic (1 clove minced)
  • salt and freshly ground black pepper (pinch)


Whisk together the garlic, olive oil and a pinch of salt and pepper.\n\nBrush the garlic oil over the chicken fillets.\n\nHeat a griddle pan over a medium/high heat and add the chicken strips. Cook for four minutes each side or until completely cooked through and golden brown all over.\n\nWhilst the chicken is cooking add the walnuts to a small dry pan over a low heat. Toast gently for 2-3 minutes until fragrant.\n\nTo prepare the salad, add the fennel and lettuce to a large serving bowl and toss to combine.\n\nWhisk together the lemon juice, mayonnaise and thyme until smooth.\n\nSpoon half the mayonnaise onto the fennel and lettuce and massage the dressing into the salad with your hands.\n\nAdd the capers and lemon zest and toss well to combine.\n\nTop the salad with the cooked chicken pieces and crumble over the toasted walnuts.\n\nGarnish with and reserved fennel fronds and serve with the remaining dressing.\n