Ingredients
Dressing
Method
1.Place chicken, stock, 1 teaspoon fennel seeds and fennel stalks in a medium saucepan, bringing to a simmer. Cook, covered, over medium heat for 15 minutes or until chicken is cooked through. Using tongs, carefully transfer chicken to a plate or tray and leave to cool slightly. Reserve ¼ cup strained poaching liquid, then discard remaining liquid and solids.
2.Cook quinoa following packet directions. Cool.
3.For the dressing, place all the ingredients, including reserved poaching liquid,in a screwtop jar. Shake well. Season to taste.
4.Place quinoa, fennel, cabbage, celeriac, carrot, pear, remaining fennel seeds and reserved fennel fronds in a large bowl. Drizzle with dressing.
5.Slice chicken and add to salad. Sprinkle with walnuts to serve.
Use a V-slicer or mandoline, if you have one, to cut the fennel and carrots thinly.
Note