• 25 ml light mayonnaise
  • 30 ml soured cream
  • Juice of ½ lemon
  • 0.5 tsp caster sugar
  • 1 red apple
  • 100 g red grapes, halved
  • 0.5 stick celery, trimmed and sliced
  • 220 g sliced roast chicken
  • 0.5 head romaine lettuce
  • 2 tbsp walnut pieces
  • 14 g fresh flat-leaf parsley, chopped


  1. 1

    In a large bowl, whisk together the mayonnaise, soured cream, lemon juice and sugar until combined.

  2. 2

    Core the apple and slice into thin wedges. Add to the dressing along with the grapes and celery; toss to coat.

  3. 3

    Tear the chicken into bite-size pieces then add to the bowl, mixing together until combined. Season.

  4. 4

    Tear the romaine lettuce into bite-size pieces and arrange on plates. Top with the chicken mixture, a sprinkling of walnut pieces and chopped fresh parsley.


    Cook's tip: For an easy midweek lunch for two, simply double the chicken salad mixture and stuff it into wholemeal pitta breads.

Nutritional Details

Each serving provides
  • Energy 1486kj 355kcal 18%
  • Fat 16.4g 23%
  • Saturates 4.5g 23%
  • Sugars 16.6g 18%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 452kj/108kcal

Each serving provides

17.2g carbohydrate 2.7g fibre 33.2g protein

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