INGREDIENTS:
1 small cooked BBQ chicken, skinless 420g can Edgell Four Bean Mix, drained
1 stick celery, cut into diagonal slices
½ cup toasted walnuts
1 pear, cut into thin slices
½ cup low fat mayonnaise
1 teaspoon grated lemon rind
1 tablespoon lemon juice
METHOD: 1. Remove chicken meat from bones and tear into shreds, place
into a bowl and add drained Edgell Four Bean Mix, celery, walnuts
and pear slices.
2. Combine mayonnaise, lemon rind and juice and pour over salad
tossing to coat.
SERVES: 4
PREPARATION TIME: 15 minutes
TIP: For an extra flavour boost add 1 teaspoon curry powder to
mayonnaise.
