POLOKWANE – For most people, fruit does not belong in a salad but for others, it’s a necessity.
What’s for Dinner says this salad 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
- 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.
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