100g Greek-style yoghurt
1 tablespoon tarragon, chopped
1 tablespoon lemon juice
salt and pepper
3 medium chicken breasts, cooked and thinly sliced
2 sticks of celery, thinly sliced
1 red apple, cut into matchsticks
150g black seedless grapes, halved
50g toasted walnut kernels, halved
2 handfuls of crisp salad leaves, torn if large
Whisk together the yoghurt, tarragon and lemon juice.
Season with salt and pepper.
Place all the other ingredients, except the salad leaves, in a bowl.
Pour enough of the yoghurt dressing over the chicken mixture to generously coat the ingredients.
Put the salad leaves into a salad bowl and top with the chicken mixture.
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