CHICKEN, APPLE & CANDIED PECAN SALAD
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.