Ingredients Jump to Instructions ↓

  1. 70g (1/2 cup) pecans

  2. 2 x 250g pkts smoked chicken breast fillets, skin removed, coarsely chopped

  3. 2 avocados, halved, stone removed, peeled, thinly sliced

  4. 2 green apples, cored, halved, finely chopped

  5. 2 celery sticks, trimmed, finely chopped

  6. 2 x 80g pkts baby rocket leaves Dressing

  7. 65g (1/4 cup) good-quality whole-egg mayonnaise (Neil Perry Fresh brand)

  8. 60ml (1/4 cup) extra virgin olive oil

  9. 1 tbs white wine vinegar

  10. 1 tbs finely chopped fresh chives

  11. 1 tsp honey Salt & freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 180°C. Spread the pecans over a baking tray. Cook in preheated oven for 5 minutes or until golden brown and fragrant. Remove from oven and set aside for 5 minutes to cool. Meanwhile, to make the dressing, whisk together the mayonnaise, oil, vinegar, chives and honey in a small bowl. Taste and season with salt and pepper. Place the chicken, avocado, apple, celery, rocket and pecans in a large bowl and gently toss to combine. Spoon salad over a platter. Drizzle with dressing and serve immediately.


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