Enjoy the crunchy textures and lively flavours of this classic salad — just right for winter!
Ingredients
- 1 teaspoon Ground paprika
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- 600 g Chicken tenderloins
- 150 g Green beans
- 1 Red apple (cut into thin slices)
- 1 Green apple (cut into thin slices)
- 2 Celery sticks (cut into thin slices lengthways and with the leaves set aside)
- 125 g Crumbled blue cheese
- 25 g Toasted walnuts (coarsely chopped)
For the mustard dressing
- 60 ml Extra virgin olive oil (in a spray bottle)
- 1½ tablespoons White wine vinegar
- 1 teaspoon Wholegrain mustard
Instructions
- Start with the mustard dressing by putting the oil, vinegar and mustard in a small jar with a secure lid. Put the lid on and shake until the contents are well combined.
- Put the paprika, garlic powder and onion powder in a bowl. Sprinkle the mixture over the chicken and spray with olive oil.
- Next, put a non-stick pan on medium heat. Cook the chicken for 3 minutes on each side or until golden brown and cooked through to the centre. Remove from pan and slice thickly.
- Cook the green beans in a pan of boiling water for 2 minutes or until just tender. Drain.
- Share out the celery, apple, beans and celery leaves on serving plates. Add the chicken and blue cheese. Pour over the mustard dressing and garnish with the toasted walnuts.