Chicken, Apple And Candied Pecan Salad

Have a different combination of nutty leaves, sweet apple or barbecued chicken in each bite of this chicken, apple and candied pecan salad


½ cup pecans, roughly chopped

2 tbsps maple syrup

½ barbecued chicken, shredded

1 witlof (cigar shaped white vegetable also called Belgian endive), leaves separated

1 bunch rocket, leaves trimmed

1 pink lady apple, cored, quartered, thinly sliced

¹⁄³ cup gorgonzola dolce, crumbled

¼ cup extra-virgin olive oil

2 tbsps white balsamic vinegar


1Preheat oven to moderate, 180 C. Line an oven tray with baking paper.

2In a small bowl, combine pecans and maple syrup. Spread on prepared tray. Bake 8 to 10 mins, until golden and sticky. Allow to cool.

3In a large bowl, combine chicken, witlof, rocket, apple and gorgonzola. Transfer to a platter. Sprinkle with pecans.

4In a small jug, whisk oil and vinegar together. Season. Drizzle over salad just before serving.