Shaved Fennel And Pear Salad With Roasted Chicken Breast


  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 servings
Shaved Fennel And Pear Salad With Roasted Chicken Breast

(Photo: Erik Putz; Food styling by Eshun Mott; Prop styling by Christine Hanlon)

Looking for a way to elevate your roasted chicken? Try it with fennel, pear, crumbled goat cheese and fresh figs.


  • 4 skinless, boneless chicken breasts, about 180 g each

  • 1/2 tsp salt

  • 3 tbsp olive oil, divided

  • 1 tbsp cider vinegar

  • 1 tsp grainy mustard

  • 1 tsp honey

  • 1 fennel bulb

  • 2 pears, halved, cored and thinly sliced

  • 4 fresh figs, quartered

  • 1/2 113-g log goat cheese, crumbled


  • Position rack in centre of oven, then preheat to 375F.

  • Sprinkle chicken with salt. Season with pepper. Heat a medium oven-safe frying pan over medium-high. Add 1 tbsp oil, then chicken. Cook until bottoms are browned, 5 to 7 min. Flip chicken, then transfer pan to oven. Roast until chicken is cooked through, 15 to 20 min. Let stand 5 min before slicing.

  • Meanwhile, whisk remaining 2 tbsp oil with vinegar, mustard and honey in a large bowl. Season with pepper.

  • Trim green fronds from fennel and reserve. Remove and discard core, then very thinly slice. Add to bowl along with pears, then toss to coat. Divide among 4 plates, then top each with figs, goat cheese, sliced chicken and fennel fronds.

Kitchen tip

If you have a mandolin, use it to shave the fennel.

Nutrition (per serving)

Calories 460, Protein 45g, Carbohydrates 29g, Fat 18g, Fibre 7g, Sodium 500mg.