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Chicken, Celery & Pink Lady Apple Salad

Bitter chicory works superbly well with the crunchy celery, sweet Pink Lady apples and nutty pecans, all drizzled with a creamy sesame seed dressing.

If you can’t find tahini, then you could use Dijon mustard instead.

Serves: 4

Preparation time: 15 minutes

You’ll need:

3 chicory bulbs, trimmed, quartered and leaves separated

300g cooked chicken meat, shredded

2 celery sticks, finely sliced

1 Pink Lady apple, cored and finely sliced

1 shallot, finely sliced

50g pecans, toasted and chopped

juice ½ small lemon

3 tbsp low fat yoghurt

1 tbsp tahini

a small handful of fresh flat leaf parsley leaves

50g parmesan shavings

 

What to do:

Put the chicory onto a large platter. Scatter the chicken, celery, Pink Lady apple, shallots and pecans over the top.

In a small bowl whisk together the lemon juice, yoghurt and tahini until combined. Drizzle all over the salad and scatter over the parsley and parmesan.

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