Apple, Chicory and Pecan Salad Recipe 

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

<h1>Apple, Chicory and Pecan Salad Recipe </h1>
  • 10 mins to prepare

  • 0 mins to cook

  • Serves 2


  • 3 - Chicory bulbs, trimmed, quartered and leaves separated
  • 300g - Cooked chicken meat, shredded
  • 2 - Celery sticks, finely sliced
  • 1 - Pink Lady® apple, cored and finely sliced
  • 1 - Shallot, finely sliced
  • 50g - Pecans, toasted and chopped
  • 1/2 - Juice small lemon
  • 3 - Tablespoons olive oil
  • 1 - Tablespoon tahini
  • 1 - A small handful of fresh flat leaf parsley leaves
  • 50g - Parmesan shavings

Full preparation

  1. Put the chicory onto a large platter. Scatter the chicken, celery, Pink Lady® apple, shallots and pecans over the top.
  2. 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.
  3. Tip: to make a lower fat dressing, mix together 3 tbsp low fat plain yoghurt with the tahini instead of the oil.

How did you get on

Once you’ve finished cooking and you’re suitably proud of the results, why not post a pic to Instagram with the hash tag #pinklady1369? We’d love to see!

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