Ingredients
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2 skinless chicken breast fillets, cooked and shredded
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2 celery ribs, cut into fine strips
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2 spring onions, shredded
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1 yellow capsicum, cut into fine strips
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sea salt & freshly ground black pepper, to taste
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250 g mixed green salad leaves
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150 ml natural yoghurt or 150 ml Greek yogurt
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2 tablespoons mayonnaise
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2 teaspoons honey
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1 tablespoon fresh parsley, roughly chopped
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2 oranges
Instructions
- Peel the oranges over a small bowl so as to catch – and reserve - the juice; cut the flesh into segments and place in a separate bowl.
- Stir in the cooked, shredded chicken, celery, spring onions and capsicum, and season to taste with salt and freshly ground black pepper.
- Making the dressing: In a small bowl, mix all the ingredients together, including any reserved orange juice, until well-combined.
- Arrange the salad leaves and chicken mixture between four plates and pour the dressing over the salad leaves and chicken mixture; and divide the pecan nuts between the four plates.