• 2
  • 5
    Min Prep
  • 0
    Min Cooking
Crumbed Chicken Breast Tenders


  • ½ lemon
  • 1 small fennel bulb, ends trimmed
  • 1 red apple
  • ½ small red onion, thinly sliced
  • 50g baby spinach and beet leaves
  • 2 tablespoons extra virgin olive oil


  1. Fill a bowl with water and squeeze in lemon juice. Thinly slice fennel and apple and place in acidulated water as you go to prevent browning.
  2. Drain fennel and apple and transfer to a salad bowl. Add onion, salad leaves and oil. Toss to combine.

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