Pink Lady® Apple, Chicory & Pecan Salad

Pink Lady® Apple, Chicory & Pecan Salad
  • 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
  • juice ½ small lemon
  • 3 tbsp olive oil
  • 1 tbsp tahini
  • a small handful of fresh flat leaf parsley leaves
  • 50g parmesan shavings
Bitter chicory works superbly well with the crunchy sweet Pink Lady® apples and nutty pecans, all drizzled with a creamy sesame seed dressing. If you can’t find tahini, then you could use Dijon mustard instead.
15 minutes


  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.


  • Opt for a dressing made with low fat plain yogurt in place of the oil to make this suitable as a regular on the menu
  • To reduce the fat content even further, try with ‘virtually fat free’ yogurt! Great for anyone watching their weight or fat, and saturated fat intake
  • Helps towards your 5-a-day


Analysis of recipe including oil based dressing

Analysis of recipe including low fat yogurt based dressing

Recipe courtesy of