Radishes and Pink Lady Apples add colour while pecans replace walnuts in this Waldorf salad makeover
What You'll Need
2chicken breasts, skin off
½celery, sliced and pale inner leaves reserved
1large pink lady apple, cored and thinly sliced
4radishes, thinly sliced
100mlPraise Deli Style Honey & Dijon Vinaigrette
1 tbsplemon juice
200gmixed leaf salad
What to Do
Preheat oven to 180°C.
For roasted chicken breast, heat a little olive oil in a fry pan and sear the chicken on all sides. Season with salt and pepper and transfer the fry pan to oven. Roast for 15 minutes, shred with a fork and set aside.
Line a baking tray with baking paper and place pecans close together. Drizzle with honey and bake in oven for 5-8 minutes then set aside to cool.
Toss the celery, apple, radishes and leaf mix in a large bowl with dressing and the lemon juice. Top with roast chicken and honey pecans and celery leaves.