- 1 baby cabbage
- Walnuts, crushed
- fresh fennel
- Chicken breast
- Juice of ½ lemon
- 2 T warm red-wine vinegar
Thinly slice baby cabbage and stack in a large salad bowl.
Scatter with crushed walnuts, slivers of fresh fennel, feta rounds and thinly sliced poached chicken breast.
Squeeze over the juice of ½ lemon and warm red-wine vinegar. Serve immediately.