Preparation: cut the chicken breast into pieces, mince the thyme, slice the onion, chop the parsley. Slice the fennel into thin slices, take 2 leaves of the radicchio, cut the rest into strips. Squeeze the grapefruit juice. Cut the grape berries in half.

Mix the chicken pieces with the thyme and salt lightly. Fry the chicken meat in rapeseed oil in a hot skillet for 3-4 minutes, until crispy. Take it off the stove and let it rest for 1-2 minutes.

Place the onion, the parsley and the porcini pesto in the skillet and mix them thoroughly.

Arrange all ingredients in a serving bowl. Finally, season the grapefruit juice with a little salt, stir in the olive oil and drizzle on the salad.