Chicken and Orange Salad

• 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
  

• Dressing
  

• 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

• 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.