Honey pecans add sweetness and crunch to this vibrant Waldorf salad.

Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.

Ingredients

• 1/2 cup (60g) pecans

• 1 tablespoon honey

• 2 (180g each) Coles RSPCA Approved Chicken Breast Fillets

• 1/3 cup (100g) whole-egg mayonnaise

• 2 tablespoons lemon juice

• 2 teaspoons Dijon mustard

• 4 celery stalks, thinly sliced diagonally, pale inner leaves reserved

• 4 red radishes, thinly sliced

• 1 apple, cored, cut into matchsticks

• 1/2 cup fresh mint leaves

• 4 slices sourdough bread, toasted

• Lemon zest, to serve

Method

• Step 1

  Preheat oven to 180°C. Line a baking tray with baking paper. Place pecans on tray. Drizzle with honey. Bake for 5-7 mins, turning, until toasted. Set aside to cool.

• Step 2

  Meanwhile, place the chicken in a saucepan and cover with cold water. Place over medium heat. Bring to a simmer. Reduce heat to low. Cook, turning occasionally, for 10 mins or until cooked through. Transfer to a plate and set aside to cool. Coarsely shred.

• Step 3

  Combine the mayonnaise, lemon juice and mustard in a small bowl. Season to taste with salt and pepper.

• Step 4

  Combine the chicken, celery stalk, celery leaves, radish, apple and mint in a large bowl. Drizzle with half the dressing and toss to combine.

• Step 5

  Place toast on serving plates. Top each with the salad and drizzle over the remaining dressing. Sprinkle with pecans and lemon zest to serve.