Apple, chicory and pecan salad


  • 3 chicory bulbs, trimmed, quartered and leaves separated
  • 300g cooked chicken meat, shredded
  • 2 celery sticks, finely sliced
  • 1 Pink Lady® apple, cored and finely sliced
  • 1 shallot, finely sliced
  • 50g pecans, toasted and chopped
  • juice ½ small lemon
  • 3 tbsp olive oil
  • 1 tbsp tahini
  • a small handful of fresh flat leaf parsley leaves
  • 50g parmesan shavings


  1. Put the chicory onto a large platter. Scatter the chicken, celery, Pink Lady® apple, shallots and pecans over the top.
  2. In a small bowl whisk together the lemon juice, olive oil and tahini until combined. Drizzle all over the salad and scatter over the parsley and parmesan.


Preparation time: 15 mins

Serves: 4

Nutrition: 401 calories, 4.6g sugar, 28.9g fat, 0.4g sugar (6.6g saturated fat)


To make a lower fat dressing, mix together 3 tbsp low fat plain yoghurt with the tahini instead of the oil.