Lenard’s Mango Chicken Caesar Salad with Pecans

(serves 4)


Olive oil
250g bacon, cut into fine strips
1 brown onion, finely chopped
750g Lenard’s chicken tenderloins, diced
1 large cos lettuce, washed and torn into bite size pieces
1 mango, skin and stone removed, diced
¼ cup pecan nuts, roughly cut

Caesar dressing

250g whole egg mayonnaise
1 tablespoon lime juice or vinegar
4 anchovies, finely chopped
3 tsp Dijon mustard
1 clove garlic, peeled and minced
1 tablespoon apricot nectar


1. Place all dressing ingredients in food processor and blend until smooth and creamy

2. Cook bacon and onion in pan until bacon is crisp, then remove and place onto absorbent paper

3. Sauté tenderloins in pan until cooked

4. In a large bowl, mix half the bacon onion, chicken, mango and dressing with the cos lettuce

5. Top the salad with remaining ingredients

6. Add dressing and garnish with chopped pecans

Wine suggestion: Pewsey Vale Riesling. This Eden Valley Riesling is an Australian classic. Delicate floral scents and lime aromas are a perfect match for a salad dish of chicken, fruit and nuts.

Other favourites under $20 include: Mount Trio Gravel Pit Riesling; Jacob’s Creek Reserve Riesling and Jim Barry Watervale Riesling

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