
- Ready In:
- 25mins
- Ingredients:
- 12
-
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.
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