Rangitikei Chicken Salad With Hazelnuts

A full of flavour autumn salad with fennel & hazelnuts.

For the salad:
2 sticks of celery, julienned
1 fennel bulb, finely sliced
a handful of baby salad leaves
a good handful of gourmet mushrooms like girlies, shiitake or golden needle (Forest Gold do a good 100g mix)
juice and zest of a lemon
sea salt and freshly ground black pepper
100g shaved parmesan
12 NZ hazelnuts, roughly chopped
2 tbsp fresh French tarragon
2 tbsp extra virgin olive oil
1 tbsp cream

For the chicken:
1 pkt Rangitikei corn-fed free range chicken thighs
juice and zest of a lemon
sea salt and freshly ground black pepper
2 tbsp fresh French tarragon
2 tbsp extra virgin olive oil
4 wooden skewers

Soak skewers in water for half an hour.
Cut the chicken into chunks and marinate for 15 mins in lemon, s&p, tarragon and oil.
Thread onto skewers and grill, fry or BBQ for 2 mins on each side.
Gently toss the celery, fennel, mache, mushrooms, lemon juice and zest, salt & pepper, parmesan, hazelnuts and tarragon together in the olive oil.
Divide salad up onto four dinner plates, place the chicken skewers on the side and drizzle very lightly with a little cream.