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Tangy Chicken, Grape and Pecan Salad

Tangy Chicken, Grape and Pecan Salad

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A wonderfully refreshing dinner option served with steamed baby potatoes! The grapes add a delicious sweetness to the salad and the pecan nuts give it a good crunch!



4 boneless roast chicken breasts, diced
1 cup seedless red grapes, halved
1 cup pecan nuts, roasted and roughly chopped
1 red onion, finely diced
½ cup light mayonnaise
cup Knorr Creamy Garlic and herb salad dressing
30 g rocket leaves

Preparation method

Dice the roast chicken breasts and place into a mixing bowl
Add the grapes, pecan nuts, red onion, mayonnaise and KNORR Creamy Garlic & Herb Salad Dressing and mix until well combined
Stir through the rocket leaves, transfer to a serving bowl and serve!
Tip – This salad can also be used to stuff lunchbox pitas or serve on lettuce leaves!

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