Smokey's Chicken and Fennel Salad

Ingredients for 2 servings:

• 2 small chicken breasts, approx. 300 g
• 500 ml chicken broth
• 1 large fennel
• 150 g mushrooms, fresh
• ½ bunch flat-leaf parsley, chopped
• 1 handful of arugula, prepared
• 50 g walnuts, roughly chopped
• 150 g yogurt
• 1 tbsp vinegar
• 3 tbsp rapeseed oil
• 3 tbsp orange juice
• 1 tsp, heaped mustard
• 1 tsp honey
• n. B. Pepper, from the mill
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the chicken breasts in the hot broth for approximately 12–15 minutes, depending on their thickness, just before boiling. Remove and allow to cool. Quarter the fennel and slice it thinly using a mandoline. Thinly slice the mushrooms and place them in a bowl with the fennel. Roughly chop the arugula and add it to the vegetables along with the parsley. Cut the chicken breast into bite-sized pieces and add it to the vegetables. For the dressing, whisk all the ingredients together with the vegetables and diced chicken. Finally, fold in the walnuts. For a more spicy twist, add chopped chili, if desired.