Recipe by Chef Deema Hajjawi
Prep Time: 30 min
Servings: 6 to 8
INGREDIENTS
For the Dressing
½ Cup Mayonnaise
2 Tbsp Yoghurt
1 Lemon, squeezed
1 Tbsp Dijon Mustard
1 Tbsp Raw Brown Sugar
1 Tsp Himalayan Pink Salt (or to taste)
1 Tsp Ground Black Pepper (or to taste)
For the Salad
1 Green Apple, cut into cubes
1 Red Apple, cut into cubes
2 Celery Sticks, sliced
1 Cup Red Grapes, halved
1 Cup Green Grapes, halved
½ Cup Walnuts, chopped
6 Chicken Breasts, cut into cubes
1 Tsp Everything Italian Blend
2 Tbsp Vegetable Oil
6 Lettuce Leaves
PREPARATION
- Mix all dressing ingredients together and set aside.
- In a pan, heat oil and cook chicken breast cubes. Season with Himalayan Pink Salt and Ground Black Pepper. Set aside in a plate to cool.
- Season chicken cubes using Everything Italian Blend. Make sure the seasoning is well combined with the chicken cubes. Set aside.
- In a bowl, mix cooled chicken with apples, grapes, celery and walnuts.
- Add dressing to salad and combine well.
- Arrange lettuce leaves in a serving platter or bowl, top with salad and garnish with extra walnuts.
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