Apple, Chicory and Pecan Salad

A crunchy, crisp salad that's ever so moreish.

Preparation time
10 minutes
Serves
2 people

Ingredients

1 head of chicory, trimmed, quartered and leaves separated
200g cooked chicken breast, shredded
2 celery sticks, finely sliced
1 Pink Lady® apple, cored and finely sliced
1 shallot, finely sliced
40g pecans, toasted and chopped
Juice 1/2 small lemon
3 tbsp olive oil
1 tbsp tahini
1 small handful fresh flat-leaf parsley leaves
15g Parmesan cheese, shaved

Nutritional information per serving

kcal 585
Fat 41.7g
Saturates 6.8g
Carbs 12.2g
Sugars 10.6g
Fibre 4.7g
Protein 38g
Salt 0.33g

Full preparation

Put the chicory onto a large platter. Scatter over the Pink Lady^®apple, chicken, celery, shallots and pecans.
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.