This quick and easy chicken salad is perfect for midweek dinners, when you’re short on time but still want something delicious and satisfying.
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Heat a non-stick frying pan over medium heat. Season the chicken and spray with a little olive oil spray. Add chicken to the pan and cook for 4 mins each side or until cooked through. Transfer to a plate and set aside for 5 mins to rest. Thinly slice.
Meanwhile, place the fennel or celery in a large bowl with 1/2 cup (125ml) salad dressing and toss to combine. Season. Heat the rice following packet directions. Spread out on a baking tray and set aside for 2-3 mins to cool.
Divide the rice among serving plates and top with the chicken, fennel or celery mixture and cherries. Drizzle with remaining dressing and sprinkle with reserved fennel fronds. Season with pepper to serve.