Chicken & Endive Salad Recipe

Preheat oven

Preheat the oven to 200°C (400°F). Line a baking tray with foil or parchment.

Pat the chicken breasts dry with paper towels. Rub each breast with 1 tbs olive oil, then season evenly with 0.75 tsp coarse salt and 0.5 tsp freshly ground black pepper.

Place the breasts skin-side up on the prepared tray. Roast in the preheated oven for 20–25 minutes, or until an instant-read thermometer inserted into the thickest part reaches 73°C (165°F). Cooking time will vary with thickness.

Remove the chicken from the oven and tent loosely with foil. Let rest for 8–10 minutes to retain juices, then slice thinly on a bias into 6–8 slices per breast.

While the chicken roasts, heat a small frying pan over medium heat. Add 1 tbs unsalted butter and let it melt.

Add 60 g raw pumpkin seeds to the pan and toast, stirring frequently, for 3–4 minutes until fragrant and just beginning to brown.

Stir in 1 tsp light brown sugar and 1 tsp fine sea salt. Continue to cook for another 30–60 seconds so the sugar melts and coats the seeds. Transfer the seeds to a small plate to cool and crisp.

Once cool, roughly chop or crush half of the seeds if you want a mix of textures (optional).

Lightly toast 1 tsp fennel seeds in a dry skillet over low heat for 1 minute, shaking the pan, until aromatic. Transfer to a mortar and pestle or small bowl and crush lightly — you want some texture, not a fine powder.

In a small bowl or jar combine 60 ml extra-virgin olive oil, 25 ml white wine vinegar, 15 ml lemon juice, 1 tsp Dijon mustard, 1 tsp honey, the crushed fennel seeds, and 1 tbsp finely minced shallot.

Season the dressing with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or seasoning to preference.

Prepare the endive: trim the stem ends and separate the leaves. If heads are large, halve lengthwise and then separate leaves. Place the endive leaves in a large bowl; add 60 g mixed salad leaves if using for added volume and texture.

Core and thinly slice the green apple (do not peel unless you prefer). Toss the apple slices immediately with a teaspoon of lemon juice (from the dressing quantity) or a few drops of extra lemon to prevent browning.

Add the sliced apple, 60 g dried black currants, and roughly chopped fresh parsley (2 tbsp) to the bowl with endive and leaves. Crumble 100 g goat cheese over the top in medium-sized pieces.

Add the sliced roasted chicken to the salad, distributing evenly.

Drizzle the fennel-seed dressing over the salad — start with about two-thirds of the dressing, toss gently to coat, and add more if desired.

Scatter the pumpkin seed crunch over the salad for texture and finish with an extra grind of black pepper.

Serve immediately on individual plates or a large platter so endive stays crisp.