Ingredients

• 2 roasted or smoked cold chicken breasts, chopped or shredded
• 2 large green apples (granny Smith)
• Half lemon juice
• 2 celery stalks
• ¾ cup walnuts
• 3 tbsp chopped fresh parsley
• ½ head cos (romaine) lettuce, chopped or torn

• Dressing

• ½ cup whole-egg mayonnaise (Or make your own)
• ¼ cup plain yoghurt
• Half lemon juice
• 1 tsp Dijon mustard
• ¼ tsp salt & ⅛ tsp pepper

Steps

• Step 1

  In a small bowl, whisk together the mayonnaise, yoghurt, lemon juice, Dijon (if not making your own), salt and pepper. Set aside.

• Step 2

  For the walnuts, toast in a dry skillet over medium heat for 3-4 minutes, stirring frequently. Set aside to cool.

• Step 3

  Peel, core the apples then finely slice or cut into skinny batons (Julienne). Place in large bowl with half lemon juice, toss and coat properly so apples don’t go brown.

• Step 4

  Repeat the same cut for the celery and combine with the chicken, walnuts, and parsley. Give a pre-toss.

• Step 5

  Pour over the dressing and toss gently to coat without bruising the apples. Make sure it’s piece is coated.

• Step 6

  Serve over cos lettuce or mix it all together. Garnish with extra walnuts or parsley if desired.

Little Tips

For clean apple batons, slice the apple into thin planks, stack, and slice into matchsticks. A mandoline works if you're game.

For a touch of sweetness, feel free to add 1 cup of halved red or green grapes along with the apples and celery.