Chicken & kumquat salad

This seasonal salad is super zingy and fresh. Use finely chopped lemon peel if you can't find kumquats

  • Prep:20 mins
    Cook:20 mins
    plus poaching
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 259
  • fat 13g
  • saturates 3g
  • carbs 15g
  • sugars 5g
  • fibre 3g
  • protein 18g
  • salt 1.3g


  • 3 chicken breasts
  • 2 large slices sourdough bread, cut into cubes
  • 200g Tenderstem broccoli, cut into small pieces
  • 10 kumquats, thinly sliced and seeds removed (see tip)
  • 10 radishes, cut into quarters
  • 1 small red onion, thinly sliced into half moons
  • 100g feta, crumbled
  • 50g toasted almonds with skins, roughly chopped
  • small pack chives, snipped
  • 4 tbsp light olive oil or groundnut oil
  • 1 tsp golden caster sugar
  • 1 lemon, zested and juiced
  • 1 tsp English mustard powder
  • 3 tbsp white wine vinegar
  • 2 tsp poppy seeds


  1. Bring two pans of water to the boil. Add the chicken breasts to one and cook for 2 mins. Turn off the heat, put a lid on top and leave to sit for 30 mins. Put the broccoli pieces in the other pan, cook for 2 mins, then drain and transfer immediately to a bowl of cold water. This will help it to retain its colour and bite.

  2. While the chicken is poaching, heat oven to 200C/180C fan/gas 6. Put the bread cubes on a baking tray and cook for 10-12 mins until golden, then remove and leave to cool. Can be made a day ahead and stored in a container.

  3. Put the dressing ingredients with 1 tsp salt in a jar with a lid. Shake well and set aside. Can be made a day ahead. Put the kumquats, broccoli, radishes, onion, feta, almonds and chives into a serving bowl.

  4. When the chicken is done, remove from the water, leave to cool for 5 mins, then shred into chunky pieces and add to the salad. Just before serving, pour the dressing over and mix well.

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