Chicken, Apple And Candied Pecan Salad

By The Weekly  , , , ,

September 20, 2016

0 0 5 0
  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Ingredients

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

Directions

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.

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