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#WFD – Tangy Chicken, Grape and Pecan Salad
Stir through the rocket leaves, transfer to a serving bowl and serve.
POLOKWANE – This week, Review’s What’s for Dinner recipes are all about Christmas cheer and giving you ideas on what to make for Christmas lunch with the family.
This salad will make a wonderfully refreshing dinner option served with steamed baby potatoes.
The grapes add a delicious sweetness to the salad and the pecan nuts give it a good crunch.
Ingredients
- 4 boneless roast chicken breasts, diced
- 1 cup seedless red grapes, halved
- cup pecan nuts, roasted and roughly chopped
- 1 red onion, finely diced
- ½ cup light mayonnaise
- 1 x cup KNORR Creamy Garlic and Herb Salad Dressing
- 30g rocket leaves
Method
- Dice the roast chicken breasts and place into a mixing bowl
- Add the grapes, pecan nuts, red onion, mayonnaise and KNORR Creamy Garlic & Herb Salad Dressing and mix until well combined
- Stir through the rocket leaves, transfer to a serving bowl and serve!
