The summer is officially over but that hasn’t stopped us wanting to indulge in some salads or two, and this recipe for apple, chicory and pecan salad is certainly one to try. The combination of shredded chicken, delicious pecans and juicy apples was made to satisfy tummies.
Serves 4
Preparation time: 15 minutes
What You’ll Need:
- 3 chicory bulbs, trimmed, quartered and leaves separated
- 300g cooked chicken meat, shredded
- 2 celery sticks, finely sliced
- 1 Pink Lady apple, cored and finely sliced
- 1 shallot, finely sliced
- 50g pecans, toasted and chopped
- juice ½ small lemon
- 3 tbsp olive oil
- 1 tbsp tahini
- a small handful of fresh flat leaf parsley leaves
- 50g parmesan shavings
What To Do:
- Put the chicory onto a large platter. Scatter the chicken, celery, Pink Lady apple, shallots and pecans over the top.
- In a small bowl whisk together the lemon juice, olive oil and tahini until combined. Drizzle all over the salad and scatter over the parsley and parmesan.
Tip: to make a lower fat dressing, mix together 3 tbsp low fat plain yoghurt with the tahini instead of the oil.
Recipe from www.pinkladyapples.co.uk