Ingredients
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2 boneless skinless chicken breasts, cooked
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2 stalks celery, chopped
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25 g walnuts, roughly chopped
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75 g seedless black grapes, halves
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lettuce leaf
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1 garlic clove, minced
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2 teaspoons chopped fresh tarragon
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2 tablespoons yoghurt
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1 teaspoon salt
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1 spring onion, chopped (including the green parts)
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2 tablespoons mayonnaise
Instructions
- Slice the chicken breasts into bite-size, 1 inch thick pieces, and place in a large bowl.
- Next add in the chopped celery, spring onions and chopped walnuts.
- For the dressing, in a small bowl add the tarragon, mayonnaise, yoghurt, minced garlic and season with salt and pepper and blend everything together thoroughly.
- Pour the dressing over the salad and toss everything together well to get a good coating of the dressing.
- Arrange the lettuce leaves in a large, shallow serving dish, pile the chicken salad on top and sprinkle the grapes all over.