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