Skip to main content

Plum and spiced chicken salad

Skip to IngredientsSkip to Method

Succulent slices of spiced chicken top peppery rocket, herbaceous fennel and juicy plums in this refreshing salad. Finished with a honey-mustard dressing, it's the perfect lunch or light dinner.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (+ 5 mins resting time)
Plum and spiced chicken salad


  • 400g Coles Australian RSPCA Approved Chicken Breast Fillets
  • 1 tsp ground fennel
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • ½ tsp ground turmeric
  • 1/3 cup (80ml) olive oil
  • ¼ cup (60ml) red wine vinegar
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 1 baby fennel, thinly sliced
  • 120g pkt Coles Australian Baby Rocket
  • 4 firm ripe plums, stoned, cut into wedges
  • ¼ cup (20g) natural flaked almonds, toasted

Nutritional information

Per Serve: Energy: 1507kJ/361 Cals (17%), Protein: 25g (50%), Fat: 23g (33%), Sat fat: 4g (17%), Carb: 10g (3%), Sugar: 9g (10%), Fibre: 4g (13%), Sodium: 134mg (7%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the chicken, ground fennel, cumin, paprika, turmeric and 1 tbs of the oil in a large bowl. Season well.
  2. Step 2

    Heat a barbecue grill or chargrill on medium. Cook the chicken on grill for 4-5 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
  3. Step 3

    Meanwhile, combine the vinegar, honey, mustard and remaining oil in a screw-top jar. Season. Combine sliced fennel, rocket and plum in a large bowl. Drizzle with dressing. Toss to combine.
  4. Step 4

    Divide the salad among serving plates. Top with the chicken and sprinkle with almonds.