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With sweetness from the Pink Lady apples and a delightful crunch from the toasted walnuts, this salad inspired by the new Special K Nourish range, makes for a gorgeous refreshing meal that's perfect for warmer weather.
Preheat the oven to 160°C. Spread the walnuts on a tray and bake for 15 minutes. Toss the warm nuts in a little olive oil and season; chop half of the walnuts while leaving the other half whole.
Trim 3cm from the bottom of the iceberg lettuce to remove the core and trim the edges of the leaves so that they are even. Soak the whole lettuce cut side down into a bowl of iced water.
Mix together the mayonnaise and plain yoghurt for the dressing and season.
Combine witlof, celery and celery leaves, spring onion, pink lady apple, dried apple and parsley with the mayo/yoghurt dressing. Add the shredded chicken and squeeze lemon over the mixture. Stir to combine.
Remove the lettuce from the iced water and drain on a cloth.
To serve, separate the leaves carefully and fill with a couple of tablespoons of the mixture. Scatter the seasoned toasted walnuts over the lettuce cups generously.
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