Preparation time: 15 minutes
3 chicory bulbs, trimmed, quartered and leaves separated
300g (11oz) cooked chicken meat, shredded
2 celery sticks, finely sliced
1 apple, cored and finely sliced
1 shallot, finely sliced
50g (2oz) pecans, toasted and chopped
juice ½ small lemon
3 tbsp low fat yoghurt
1 tbsp tahini
a small handful of fresh flat leaf parsley leaves
50g (2oz) Parmesan shavings
1 Put the chicory on to a large platter. Scatter the chicken, celery, apple, shallots and pecans over the top.
2 In a small bowl whisk together the lemon juice, yoghurt and tahini until combined. Drizzle all over the salad and scatter over the parsley and Parmesan.
Recipe and image courtesy of pinkladyapples.co.uk