Pink Lady® Apple and Chicken Salad
Cooking
15 MINUTES
Serves
4
By PINK LADY® APPLES THAILAND
Method:
- Place the chicken breasts on a board and cover with cling film. Use the end of a rolling pin to gently beat the chicken until it is 1cm thick all over.
- Brush a griddle pan with a little of the oil and heat. Add the chicken and cook for 8-10 minutes, turning once, until lightly charred on both sides and cooked through.
- Set the chicken aside and brush the griddle-pan with a little more of the oil, then reheat.
- Add the Pink Lady® apple slices and cook for 2-3 minutes turning once until lightly charred on both sides.
- Set the apples aside then steam the beans for 3-4 minutes or until just tender. Rinse under cold water and drain.
- Slice the chicken and place into a salad bowl with the green beans, lettuce, tomatoes, onion and half the coriander leaves.
- To make the dressing, finely chop the remaining coriander, then mix with the remaining oil, lime zest and juice and honey and season with salt and pepper to taste.
- Add the dressing to the salad and toss it together. Top with the Pink Lady® apple slices and serve.
