Roast chicken Waldorf salad

Instructions

1. In a medium bowl, toss together a 120g shredded cooked skinless chicken breast fillet, 1 small cored and diced apple, 1 thinly sliced celery stick, 8 halved white grapes, ¼ sliced small red onion and 20g roughly chopped walnuts. Season to taste.
2. Tear 3 Cos or Romaine lettuce leaves into bite-size pieces and arrange on a serving plate, then top with the chicken mixture. In a bowl, whisk together 1 tablespoon reduced-fat mayonnaise, 1 tablespoon 0% fat natural Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon white wine vinegar and ½ teaspoon dried dill (or 1 teaspoon chopped fresh dill), until combined, then drizzle over the salad and serve