Apple, Chicory & Pecan Salad

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.

Ingredients

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

Method

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.
4. 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
5. 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
6. Helps towards your 5-a-day

Recipe courtesy of www.pinkladyapples.co.uk