Healthy chicken, fennel and apple salad

Delight in a nutritious blend of tender chicken, aromatic fennel, and crisp apple in this refreshing salad bursting with flavors and textures.

Ingredients:

• 450g boneless, skinless chicken breasts
• 4-5 sprigs Italian parsley, thyme or oregano, tied together
• 1 bay leaf
• 1 clove garlic
• 1 tablespoon kosher or sea salt
• 1 teaspoon black peppercorns
• 1 large fennel bulb, thinly sliced
• 1 medium apple, cored and sliced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 medium clove garlic, minced
• 1 teaspoon brown sugar
• 1/4 teaspoon kosher or sea salt, or to taste
• Fresh cracked black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano

Instructions:

1. Start by cleaning the chicken breasts with water. Take a medium-sized pot and add water along with herbs, bay leaf, garlic, salt, and peppercorns. Bring the water to a boil and gently place the chicken breasts in.
2. Once the water boils, reduce the heat to medium and let it simmer for about 5 minutes. Turn off the heat, cover the pot with a lid, and let the chicken sit in the hot water for an additional 15 to 20 minutes until fully cooked.
3. Take out the chicken from the pot and shred it into pieces. Allow it to cool down before proceeding further.
4. In a large mixing bowl, mix together the fennel, apple, and shredded chicken. Keep it aside for later.
5. Prepare the dressing by whisking olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar, salt, and pepper in a separate bowl.
6. Drizzle the dressing over the salad ingredients and gently mix until everything is coated. Refrigerate the salad before serving, and sprinkle with Parmigiano-Reggiano cheese on top.

Summary:

• Calories: 559 kcal
• Fat: 12 g
• Protein: 103 g
• Carbs: 4 g
• Potassium: 1594 mg
• Magnesium: 136 mg