INGREDIENTS
For the dressing:
- 125 ml (1/2 cup) Clover Classic Mayonnaise, Medium
- handful dill leaves, chopped, or 1 tablespoon dried dill tips
- juice of 1/2 lemon
- salt and white pepper, to taste
For the salad:
- 30 g (1/4 cup) pecan nuts
- 1 green apple, cored and thinly sliced
- 1 fennel bulb, thinly sliced
- 2 heaped cups cooked chicken, shredded
- 2 tablespoons fresh fennel fronds to garnish
- fresh lemon wedges, to serve
Method
For the dressing:
- Combine all of the ingredients in a medium bowl, mix well, and season to taste.
- Decant into a pretty serving bowl or pourer and set aside until needed.
For the salad:
- Toast the pecan nuts in a dry pan (keep a close eye on them as they burn easily).
- Set aside and chop roughly once cooled.
- Divide the apple and fennel slices among 2 – 3 serving bowls.
- Top each portion with the shredded chicken.
- Garnish with fennel fronds and toasted walnuts.
- Serve with the dressing on the side and lemon wedges alongside, for squeezing.
TIPS:
- Use walnuts instead of pecan nuts.
- Once you’ve sliced the apple and fennel, squeeze over some lemon juice to prevent them from browning.
- You can make the dressing runnier by adding a splash of water or serve it thick with a spoon to dress.
