Seasonal Salad with Chargrilled Chicken and a Citrus Sesame Dressing

Serves 4



1 butter lettuce

4 baby cucumbers, sliced

3 beetroot, boiled, peeled and sliced

2 oranges, peeled and sliced

1 grapefruit, peeled and sliced

3 chicken breasts, seasoned

2 rounds feta crumbled

125 ml (1/2 cup) pecan nuts

30 ml (2T) Huletts EquiSweet


125 ml (1/2 cup) fresh orange juice

15 ml (1T) Huletts EquiSweet

15 ml (1T) wholegrain mustard

5 ml (1t) sesame oil

  1. Prepare the salad ingredients and set aside.
  2. Season and lightly grill the chicken on a griddle pan and slice into chunky strips
  3. Sprinkle the Huletts EquiSweet over the pecan nuts and toss in a pan set over medium heat until lightly caramelised.
  4. Arrange the ingredients attractively on a platter and top with the crumbled feta and caramelised pecans.
  5. For the dressing, combine all the ingredients in a jug and whisk until well blended.
  6. Serve the salad with the dressing on the side or drizzle it over the salad prior to serving.