• 20
  • Serves

Honey Pecan & Chicken Waldorf Salad

Radishes and Pink Lady Apples add colour while pecans replace walnuts in this Waldorf salad makeover

What You'll Need

  • 2 chicken breasts, skin off
  • olive oil
  • ½ cup pecans
  • ½ celery, sliced and pale inner leaves reserved
  • 1 large pink lady apple, cored and thinly sliced
  • 4 radishes, thinly sliced
  • 1 tbsp honey
  • 100ml Praise Deli Style Honey & Dijon Vinaigrette
  • 1 tbsp lemon juice
  • 200g mixed leaf salad

What to Do

  1. Preheat oven to 180°C.
  2. 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.
  3. 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.
  4. 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.