40 g wholemeal bread cubes
30 g 0% fat natural yogurt
1 teaspoon wholegrain or Dijon mustard
1 small pear or apple, chopped
50 g Cos lettuce, shredded
A handful of watercress
60 g cooked skinless chicken breast, shredded
10 g Parmesan cheese, grated
5 g walnuts
Freshly ground black pepper
1. Dry-fry the wholemeal bread cubes for 3–5 minutes, turning regularly until toasted, then set aside.
2. Combine the yogurt and wholegrain or Dijon mustard with some black pepper.
3. Toss the chopped pear or apple in a little lemon juice. Arrange the Cos lettuce and watercress in a serving bowl and scatter over the chopped apple or pear.
4. Top with the shredded chicken breast, the wholemeal croûtons and the grated Parmesan. Sprinkle the walnuts on top and drizzle the yogurt dressing over.