 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
A refreshing and flavoursome summer salad, adapted from ‘Quick Meals’. Vary the yoghurt according to taste preferences. If you want to add more colour variation, use a red capsicum instead of the yellow capsicum, or use 1/2 a red capsicum and 1/2 a yellow capsicum. Ingredients:
2 oranges |
2 skinless chicken breast fillets, cooked and shredded |
2 celery ribs, cut into fine strips |
2 spring onions, shredded |
1 yellow capsicum, cut into fine strips |
sea salt & freshly ground black pepper, to taste |
250 g mixed green salad leaves |
150 ml natural yoghurt or 150 ml greek yogurt |
2 tablespoons mayonnaise |
2 teaspoons honey |
1 tablespoon fresh parsley, roughly chopped |
1/2 cup pecans |
Directions:
1. 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.
2. Stir in the cooked, shredded chicken, celery, spring onions and capsicum, and season to taste with salt and freshly ground black pepper.
3. Making the dressing: In a small bowl, mix all the ingredients together, including any reserved orange juice, until well-combined.
4. 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.
|
|