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

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


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


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


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

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