Summer is here and so is the desire for lighter and
cooler foods. This salad can be made ahead and the dressing added only when
served.
2 chicken breasts skinned (about 500g)
Olive oil
Salt and pepper
½ cup pecan nuts
½ cup nuts
¼ cup mayonnaise
¼ cup yoghurt
1 tbsp dried tarragon
1 cup grapes, halved
A few lettuce leaves
Pre-heat oven to
180ºC.
Split the chicken breasts in half and place them on a baking sheet and brush with a little
olive oil. Season with salt and pepper. Bake for 35 to 40 minutes until the
chicken is cooked through. Let it cool and cut into cubes.
Meanwhile place
the nuts in a separate tray and place in the oven for about 7 minutes until
golden. Set aside.
Prepare the
dressing: In a small jar mix mayonnaise together with yoghurt and season with
salt and pepper and half of the tarragon. By using a jar, any dressing that is
leftover can be easily stored.
In a large bowl
place the cubed chicken, nuts and grapes and pour some of the dressing on top. Mix well.
Place over a bed
of lettuce and sprinkle remaining tarragon.
Enjoy!
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