Chicken and Apple Salad

Add a tasty twist to a traditional chicken salad by topping with slices of delicious griddled Pink Lady® apples.

Full preparation

  1. 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.

  2. 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.

  3. 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.

  4. Meanwhile, steam the beans for 3-4 minutes or until just tender. Rinse under cold water and drain.

  5. Slice the chicken and place into a salad bowl with the green beans,lettuce, tomatoes, onion and half the coriander leaves.

  6. 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.

  7. Add the dressing to the salad and toss together. Top with the Pink Lady® apple slices and serve.

Share with your friends