Lime, Poppyseed and Honey Chicken Salad with Roasted Fennel Carrots

As it has been summer in the UK I have been really bad as I haven’t posted for ages, if it’s sunny on the weekend I skip any housework and head off down the coast so if there is a cloudy day I have to catch up with my mundane chores. It is getting much cooler now and I have got my head back into the blog so I will start posting again. I’m starting off with a lunch I had which was this tasty salad. You often hear of lemon and poppyseed but I didn’t have any so I used limes instead and it tasted yummy. I usually associate carrots with winter but in my local produce shop they have been selling this sweet bunches of carrots. I don’t bother to peel them anymore I just make sure I get all the dirt off. This salad was simple but tasty I used the chicken cooking juices as my dressing so it was a nice warm light salad.

Ingredients (serves 2)

For the chicken

  • 1 large chicken breast
  • 2 tbsp olive oil
  • 1 tbsp poppyseed
  • 1 garlic clove, minced
  • 1 tsp runny honey
  • Juice of 2 limes
  • Pinch of salt and pepper

For the carrots

  • 1 bunch of carrots, trimmed and scrubbed of dirt
  • Drizzle of olive oil
  • 2 tsp fennel seeds
  • Pinch of sea salt

Salad leaves to serve


  1. Pre heat oven to 200 degrees fan.
  2. Line a baking tray with baking paper (reading to catch the chicken juices). In a bowl or jar add the olive oil, poppyseed, garlic, lime juice, honey and a pinch of seasoning. Whisk or shake to combine. Add the chicken breast to the lined baking tray and pour over the dressing. Set aside while you prepare the carrots.
  3. Add the carrots to another baking tray, drizzle with olive oil, sprinkle over the fennel seeds and salt and give them a good mix to coat.
  4. Place the carrots and chicken in the oven and cook for 30 minutes. Baste the chicken breast every 10 minutes.
  5. After 30 mins check the chicken juices run clear, if they do cover the chicken with foil and leave to rest. While the chicken is resting leave the carrots in the oven for another 8-10 minutes or until crispy.
  6. To serve, share some salad leaves between 2 serving bowls, add a row of the whole roasted carrots. Slice the chicken breast and serve between the 2 bowls on top of the carrots. Give the chicken resting juices a good mix to combine and pour over the salad. Enjoy.

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