A crunchy, crisp salad that's ever so moreish.
Full preparation
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Put the chicory onto a large platter. Scatter the chicken, celery, Pink Lady® apple, shallots and pecans over the top.
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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.
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Tip: to make a lower fat dressing, mix together 3 tbsp low fat plain yoghurt with the tahini instead of the oil.
