POLOKWANE – When it’s hot, one doesn’t want to slave away in front of a hot stove for hours on end. A simple, wuick, fresh meal is what you’re looking for and What’s for Dinner has the answer.
This is 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
– 1 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!
– Tip – This salad can also be used to stuff lunchbox pitas or serve on lettuce leaves!
