600g shredded leftover cooked chicken or 1 whole roasted chicken
1 tablespoon lime juice
2 green apples, crisp
4 celery sticks, thinly sliced
115g ready-to-eat dried apricots, quartered
5 tablespoons low-fat Greek yogurt
2 tablespoons reduced-fat mayonnaise
2 ginger stems, finely diced
30g chopped mixed nuts
watercress sprigs to garnish

If using a whole roasted chicken, remove the meat from the carcass, discarding the skin. Cut the chicken meat into bite-size pieces and place in a large serving bowl. Put the lime juice in a small bowl. Core and chop the apples, then add them to the lime juice and toss well to coat the apple pieces. Add the apples, celery and apricots with the chicken and mix together. Next, combine the yogurt and mayonnaise in another small bowl and season with pepper. Stir in the ginger. Spoon this dressing over the chicken salad and toss until all the pieces are coated. Sprinkle the walnuts on top and serve garnished with watercress.