Date, Apple and Chicken Salad with Yoghurt Ranch
3-4
servings20
minutes0
minutesN/A
Basic
Sweet, crunchy and substantial, this salad is a fabulous summer lunch or dinner. Pack leftovers into a lunchbox to take to work or even use it to fill a fresh roll and create a Waldorf-style sandwich
Ingredients
2 cup Baby cos
8 Medjool dates, pitted and cut into four
1/2 cup Pecan, toasted and roughly chopped
1 cup Apple, julienne (use whichever apple is in season)
400 g Cooked chicken breast, sliced thinly
1/2 cup Cooked chickpeas (or from a tin)
1/2 cup Italian parsley, picked and roughly chopped
1 punnet Dill sprigs, roughly chopped
- Yoghurt ranch dressing (makes 1 ¼ cups)
2 Spring onions, finely sliced
1 Garlic clove, finely minced
1 Lemon, zest and juice
2 tbsp Dill, minced
2 tbsp Parsley, minced
1 tsp Onion powder
1/4 tsp Coarse sea salt
3/4 cup Greek yoghurt
1/4 cup Good quality mayonnaise
To Prepare
- Yoghurt ranch – combine all ingredients in a bowl and whisk or stir well to combine. Store in jars and refrigerate until required.
- Salad
Layer all ingredients evenly across a large platter. Dress with yoghurt ranch and enjoy.
Cooking Notes
- Dates add fabulous texture, sweetness and body to all manner of salads.
- Swap out chicken breast for left over cooked chicken.
- This salad provites protein from the chicken and nuts, fiber from apple, dates and leafy greens and a range of vitamins and minerals to boot.
