Chicken Salad with Nutty Dressing

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Ingredients

200g green beans, topped, cut into 3cm lengths

3 celery sticks, thinly sliced diagonally

200g punnet grape tomatoes, halved

1 medium red capsicum, seeded and cut into thin strips

100g button mushrooms, sliced

½ cup flat leaf parsley

2 cups cooked chicken, skin off, shredded

2 tbs Melrose Almond Spread

1 tbs Melrose Apple Cider Vinegar

80ml Fresh orange juice

Method

1. Blanch the beans in a small saucepan of boiling water until bright green and tender-crisp. Rinse under cold running water, drain well. Place the beans, celery, tomatoes, capsicum, mushrooms and parsley in a large bowl, season with sea salt and freshly ground black pepper, toss to combine.

2. To make the dressing, place the Melrose Almond Spread, Apple cider vinegar and orange juice in a small bowl and whisk until well combined and smooth. To serve, divide salad among plates, top each with quarter of the shredded chicken. Drizzle over some of the dressing, serve immediately.