Friday, March 15, 2013

Tangy Chicken, Grape & Pecan Salad

A wonderfully refreshing dinner option served with steamed baby potatoes! The grapes add a delicious sweetness to the salad and the pecan nuts give it a good crunch!
Serves: 2 - 4| Preparation Time: 30 minutes | Cooking Time: 0 minutes
  • 4 Boneless roast chicken breasts, diced
  • 1 cup Seedless red grapes, halved
  • ½ cup Roasted pecan nuts, roughly chopped
  • 1 Red onion, finely diced
  • ½ cup mayonnaise
  • ½ cup KNORR Creamy Garlic & Herb Salad Dressing
  • 30 gram Rocket leaves
  1. Dice the roast chicken breasts and place into a mixing bowl
  2. Add the grapes, pecan nuts, red onion, mayonnaise and KNORR Creamy Garlic & Herb Salad Dressing and mix until well combined
  3. Stir through the rocket leaves, transfer to a serving bowl and serve!
  4. Tip – This salad can also be used to stuff lunchbox pitas or serve on lettuce leaves!

No comments: