Chicken Apple Mint Salad

From Kerry, Lauren, Rebecca, Simone, Joseph, Amelia and Kellie

Chicken Apple Mint Salad                         Serves 3-4



  • 300g chicken breast
  • 1 large pink lady apple, sliced thinly
  • 2 sticks celery, peeled and sliced
  • 2 spring onions, sliced
  • 50g toasted walnuts, crushed
  • 1/2 bunch mint, picked
  • 2 cups baby spinach
  • 1/2 head radicchio


  • 2 tbsp reduced fat natural yoghurt
  • 1 tbsp reduced fat mayonnaise
  • 1 lemon, zested
  • 1 tbsp lemon juice
  • 1 tbsp hot water


  1. Poach chicken breasts in stock (liquid must cover the chicken pieces), for approximately 12-15 minutes until completely cooked through.
  2. Once cool, gently shred chicken into small strips.
  3. To make the dressing, whisk the ingredients together with salt and pepper.
  4. In a large bowl, toss the chicken, sliced apple, celery, spring onions, walnuts, mint and dressing.
  5. Plate immediately, layering with baby spinach and radicchio.
  6. Garnish with extra mint and lemon juice.

Leave a reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.