Honey pecans add sweetness and crunch to this vibrant Waldorf salad.
Ingredients
- 1/2 cup (60g) pecans
- 1 tablespoon honey
- 2 (180g each) Coles RSPCA Approved Chicken Breast Fillets
- 1/3 cup (100g) whole-egg mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 4 celery stalks, thinly sliced diagonally, pale inner leaves reserved
- 4 red radishes, thinly sliced
- 1 apple, cored, cut into matchsticks
- 1/2 cup fresh mint leaves
- 4 slices sourdough bread, toasted
- Lemon zest, to serve
Method
- Step 1Preheat oven to 180°C. Line a baking tray with baking paper. Place pecans on tray. Drizzle with honey. Bake for 5-7 mins, turning, until toasted. Set aside to cool.
- Step 2Meanwhile, place the chicken in a saucepan and cover with cold water. Place over medium heat. Bring to a simmer. Reduce heat to low. Cook, turning occasionally, for 10 mins or until cooked through. Transfer to a plate and set aside to cool. Coarsely shred.
- Step 3Combine the mayonnaise, lemon juice and mustard in a small bowl. Season to taste with salt and pepper.
- Step 4Combine the chicken, celery stalk, celery leaves, radish, apple and mint in a large bowl. Drizzle with half the dressing and toss to combine.
- Step 5Place toast on serving plates. Top each with the salad and drizzle over the remaining dressing. Sprinkle with pecans and lemon zest to serve.
- Low carb
- Lower gi
Nutrition
2150 kj
Energy
24g
Fat Total
3g
Saturated Fat
7g
Fibre
30g
Protein
41g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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