Add a tasty twist to a traditional chicken salad by topping with slices of delicious griddled Pink Lady® apples.
Full preparation
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Place the chicken breasts on a board and cover with cling film. Use the end of a rolling pin to gently beat the chicken until it is 1cm thick all over.
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Brush a griddle pan with a little of the oil and heat. Add the chicken and cook for 8-10 minutes, turning once, until lightly charred on both sides and cooked through. Set aside.
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Brush the griddle-pan with a little more of the oil, then reheat. Add the Pink Lady® apple slices and cook for 2-3 minutes turning once until lightly charred on both sides. Set aside.
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Meanwhile, steam the beans for 3-4 minutes or until just tender. Rinse under cold water and drain.
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Slice the chicken and place into a salad bowl with the green beans,lettuce, tomatoes, onion and half the coriander leaves.
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To make the dressing, finely chop the remaining coriander, then mix with the remaining oil, lime zest and juice and honey and season with salt and pepper to taste.
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Add the dressing to the salad and toss together. Top with the Pink Lady® apple slices and serve.
