Ingredients
- 100 g (1 cup) cooked chicken, cubed or in strips
- 50 g (1/4 cup) cucumber, diced
- 15 ml (1 tablespoon) pecans, toasted and coarsely chopped
- 10 ml (2 teaspoons) red onion, chopped
- 1 pear, peeled and quartered
Mint dressing
- 15 ml (1 tablespoon) sugar
- 30 ml (2 tablespoons) white wine or cider vinegar
- 20 g (1/2 cup) fresh mint leaves, chopped
- 10 ml (2 tsp.) lemon juice
- Salt and pepper to taste
Preparation
Vinaigrette
In a small bowl, dissolve the sugar in the vinegar, stirring constantly. Add remaining ingredients and whisk well. Season to taste.
Salad: Place all ingredients in a salad bowl and add vinaigrette. Toss well. Serve on red and green lettuce leaves.