Olive oil cooking spray
300g skinless chicken breast fillet, trimmed of fat, split lengthways
Freshly ground black pepper, to season
1 large red apple, unpeeled, cored, cut into thin wedges
1 stick celery, thinly diagonally sliced
½ cup seedless purple grapes, halved
½ cup mint leaves
6cm wedge iceberg lettuce, thickly sliced
1 Tbsp extra-light sour cream
1 tsp wholegrain mustard or gluten-free mustard
1 tsp Dijon mustard or gluten-free mustard
1 Tbsp boiling water
2 tsp red wine vinegar
Preheat oven to 180°C (fan-forced). Put pecans on an oven tray. Bake for 8 minutes or until toasted. Cool slightly. Roughly chop.
2. Meanwhile, preheat a chargrill plate or grill on medium. Spray chicken with cooking spray and season with pepper. Add to grill and cook for 2 minutes on each side or until cooked through. Set aside to rest for 3 minutes. Slice into thin pieces.
3. Put chicken, apple, celery, grapes, mint and lettuce in a large bowl. Toss to combine. Divide between shallow serving bowls.
4. To make the dressing, whisk all ingredients together in a small bowl.
5. Sprinkle pecans over salad, drizzle over dressing and serve.
Nutrition Info PER SERVE 1637kJ, protein 37g, total fat 16g (sat. fat 2.5g), carbs 21g, fibre 7g, sodium 204mg. • Carb exchanges 1 1⁄3. • GI estimate low. • Gluten-free option.