If you are like me and don’t like cooking in the heat or just need a special salad to impress at your next BBQ then try this Chicken, apple & candied pecan salad recipe I found flicking through magazines at the hair salon….
INGREDIENTS
- pecans, 1/2 cup, roughly chopped
- maple syrup, 2 tablespoons
- barbecued chicken, 1/2, shredded
- witlof, 1, leaves separated
- rocket, 1 bunch, leaves trimmed
- pink lady apple, 1, cored, quartered, thinly sliced
- gorgonzola dolce, 1/3 cup, crumbled (see tip)
- extra-virgin olive oil, 1/4 cup
- white balsamic vinegar, 2 tablespoons
METHOD
1. Preheat oven to moderate, 180C. Line an oven tray with baking paper.
2. In a small bowl, combine pecans and maple syrup. Spread on prepared tray. Bake 8-10 minutes, until golden and sticky. Allow to cool.
3. In a large bowl, combine chicken, witlof, rocket, apple and gorgonzola. Transfer to a platter. Sprinkle with pecans.
4. In a small jug, whisk oil and vinegar together. Season then drizzle over salad just before serving.
TOP TIP
• Gorgonzola dolce is creamy blue cheese. You can use any blue cheese, or try chopped brie or camembert.