- Life & Style
- Books & TV
Chicken Salad with Cranberry Dressing
2 boneless, skinless chicken breasts, cooked and flesh shredded 4 stalks celery, thinly angle sliced 4 spring onions, thinly sliced 100g snow peas, blanched and sliced 1 large avocado, cut into chunks 16-20 green beans, trimmed and lightly cooked 4-6 radicchio or other lettuce leaves, torn into bite-sized pieces ¼ cup slivered almonds, toasted Cranberry Dressing ½ cup Cranberry and Pear Relish or other fruity relish 3 tbsp lemon juice 2 tbsp white wine vinegar 1 tbsp olive oil a pinch of five-spice powder salt and ground black pepper
© Annabel Langbein Media
Place all the salad ingredients except the almonds in a large serving bowl. To make Cranberry Dressing, shake all ingredients together in a jar. Toss through salad and garnish with almonds to serve.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!