CHICKEN, AP­PLE & CAN­DIED PECAN SALAD

Australian House & Garden - - HG ENTERTAINING -

Prep: 10 mins. Cook­ing: 10 mins. Serves 4. 1/2 cup (60g) chopped pecans 2 tbsp maple syrup 1/2 bar­be­cued chicken, meat shred­ded 1 wit­lof, leaves sep­a­rated 1 hand­ful rocket leaves 1 pink lady ap­ple with skin on, cored, quar­tered, thinly sliced 1/3 cup crum­bled gor­gonzola ¼ cup (60ml) ex­tra-vir­gin olive oil 2 tbsp white bal­samic vine­gar

1 Pre­heat oven to 180˚C (160˚C fan).

Line a bak­ing tray with bak­ing pa­per.

2 Place pecans and maple syrup in a small bowl and stir to coat. Spread on pre­pared tray in a sin­gle layer. Bake 8-10 mins or un­til golden and sticky. Set aside to cool.

3 Place shred­ded chicken, wit­lof, rocket, ap­ple slices and gor­gonzola in a large bowl or plat­ter and mix to com­bine.

Scat­ter pecans over.

4 Place oil and vine­gar in a jug and whisk to com­bine. Driz­zle over salad just be­fore serv­ing.

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