A yoghurt-dressed chicken salad with celery, apple and lemon. Pack the leaves separately for a fresher lunch.
Cold cooked chicken is folded through yoghurt, mustard and lemon with celery, apple and spring onions.
Divide into four chilled portions. Pack washed lettuce separately and combine just before eating.
Coat chicken with oil, half the salt, and all the black pepper. Cook in a frying pan over medium heat for about 12–15 minutes, turning, until the thickest parts reach 75°C for 30 seconds.
Transfer to a clean shallow container. Cool promptly, then refrigerate until cold. Allow at least 30 minutes for cooling and chilling; the actual time may be longer.
Whisk yoghurt, mustard, lemon juice and remaining salt. Stir in celery, apple, spring onions and parsley.
Dice or shred the cold chicken with clean utensils and fold through the dressing.
Divide into four containers and keep chilled. Pack washed lettuce separately and combine just before serving.
Keep ready-to-eat components chilled. Cool cooked ingredients promptly before mixing; refrigerate within 2 hours and use within 48 hours, or sooner if a product label requires. Pack dressings and leaves separately where noted.
Milk, mustard and celery.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
