Chicken steaks with fennel and grape salad
Prep time: 25 minsTotal time: 
Chicken steaks with fennel and grape salad
Air frying grapes concentrates their flavour and turns them soft and jammy. Serve the crispy chicken with extra mayo, if you like
Prep time: 25 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 40g walnuts
- 250g red grapes
- 1 tsp olive oil
- 1 fennel bulb
- 4 breaded chicken steaks
- 1 x 60g bag pea shoots
For the dressing
- 100g buttermilk
- 25g light mayonnaise
- 2 tsp lemon juice
- 1 tbsp snipped chives, plus extra to serve
Step by step
-
Preheat the air fryer to 180°C. Begin by toasting the walnuts: air fry for 3-4 minutes until they smell nutty and are dark golden. Set aside to cool. In a bowl, toss the grapes with the olive oil and a pinch of salt. Add to the basket of your air fryer and air fry for 10 minutes until juicy and shrivelled. Set aside to cool.
-
Meanwhile, in a bowl, whisk together all the ingredients for the dressing with a pinch of salt. Trim the fennel and very thinly slice using a sharp knife or mandoline. Add the fennel to the bowl of dressing, stirring to coat, then set aside to soften slightly.
-
Air fry the chicken steaks for 10-12 minutes until golden and crispy.
-
Roughly chop the cooled walnuts. Stir the pea shoots through the dressed fennel, then gently stir through the walnuts and grapes. Serve the chicken steaks with the fennel salad and a scatter of extra chives.
Preheat the oven to 200°C, fan 180°C, gas 6. Toast the walnuts for 4-5 minutes and roast the grapes for 15-20 minutes. Cook the chicken steaks for 23-25 minutes.
