Smoked chicken, pear, pecan and spinach salad
Apple cider vinegar
2 medium, cut into thin wedges
Smoked skinless 97% fat-free chicken breast
300 g, thinly sliced
Baby spinach leaves
2 medium, peeled into thin ribbons
2 tbs, chopped
4 slice(s), (4x35g slices)
- Whisk olive oil, apple cider vinegar and wholegrain mustard in a large bowl until combined.
- Core pears and cut them into thin wedges. Add pear to the bowl with the dressing, with chicken breast fillets, baby spinach, cucumbers and pecan nuts.
- Season with salt and pepper and toss gently to combine. Serve with wholegrain bread.