Chicken and Ancient Grain Salad with Cherries and Fennel

Ingredients

2 chicken breast fillets, trimmed
1 fennel, finely shaved, fronds reserved or 2 celery sticks, finely chopped
2/3 cup (160mL) honey and mustard salad dressing
2 x 250 g packets 7 Ancient Grains microwavable rice
20 cherries, pitted, halved

Method

Heat a non-stick frying pan over medium heat. Season the chicken and spray with a little olive oil spray. Add chicken to the pan and cook for 4 minutes each side or until cooked through. Transfer to a plate and set aside for 5 minutes to rest. Thinly slice.

Meanwhile, place the fennel or celery in a large bowl with 1/2 cup (125mL) salad dressing and toss to combine. Season. Heat the rice following packet directions. Spread out on a baking tray and set aside for 2-3 minutes to cool.

Divide the rice among serving plates and top with the chicken, fennel or celery mixture and cherries. Drizzle with remaining dressing and sprinkle with reserved fennel fronds. Season with pepper to serve.

Credits: Coles

Photo Credits: Coles