- 2 smoked chicken breasts thinly sliced
- 2 endive heads leaves separated
- 8 oz. yellow cherry tomatoes halved
- 1 c. mint leaves
- 1/2 c. pecans toasted
- 1/4 c. maple syrup
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 1 garlic clove crushed
In a large bowl, combine chicken, endives, tomatoes, mint, and pecans.
In a small jug, whisk together all ingredients.
Drizzle over salad just before serving. Toss gently. Serve with crusty bread, if desired.
Top tips: You can replace endives with quartered iceberg lettuce or romaine lettuce leaves.
Yellow cherry tomatoes can be replaced with red cherry or grape tomatoes.