Preparation: 15 mins Serves 4
If packing the salad in a chilled lunch box – pack the dressing separately so the salad leaves stay crisp.
Ingredients:
300g plump seedless grapes (we used Sapphire), halved lengthways
2 stems celery, finely diced
2½ cups cold cooked shredded chicken (about ½ BBQ chicken)
75g baby salad leaves
1/3 cup walnuts, chopped (optional)
Mayo & lemon dressing:
1/3 cup whole egg mayonnaise
1 tbs lemon juice
Step 1:
Combine grapes, celery, chicken, salad leaves and walnuts
(if using) in a bowl.
Step 2:
To make dressing, combine ingredients in a small bowl.
Season with salt and pepper to taste.
Step 3:
Drizzle dressing over the salad and toss to combine and serve.