Preparation: 15 mins Serves 4
If packing the salad in a chilled lunch box – pack the dressing separately so the salad leaves stay crisp.
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
Combine grapes, celery, chicken, salad leaves and walnuts (if using) in a bowl.
To make dressing, combine ingredients in a small bowl. Season with salt and pepper to taste.
Drizzle dressing over the salad and toss to combine and serve.