Chicken Apple Mint Salad
Chicken Apple Mint Salad Serves 3-4
Ingredients:
Salad
300g chicken breast
1 large pink lady apple, sliced thinly
2 sticks celery, peeled and sliced
2 spring onions, sliced
50g toasted walnuts, crushed
1/2 bunch mint, picked
2 cups baby spinach
1/2 head radicchio
Dressing:
2 tbsp reduced fat natural yoghurt
1 tbsp reduced fat mayonnaise
1 lemon, zested
1 tbsp lemon juice
1 tbsp hot water
Method:
Poach chicken breasts in stock (liquid must cover the chicken pieces), for approximately 12-15 minutes until completely cooked through.
Once cool, gently shred chicken into small strips.
To make the dressing, whisk the ingredients together with salt and pepper.
In a large bowl, toss the chicken, sliced apple, celery, spring onions, walnuts, mint and dressing.
Plate immediately, layering with baby spinach and radicchio.
Garnish with extra mint and lemon juice.
