Salads can be anything you want them to be and for picnics, lunchboxes or dining al fresco their extraordinary versatility can be exploited to the full.

This fresh, zingy salad packs beautifully into a hamper but is also satisfying enough to be a meal in its own right.

Serves 6.

3 cooked chicken breasts (see Batch Cooked Chicken)
2 sticks of celery, chopped
1 bag baby leaf mixed leaf salad
1 bag or bunch watercress

60g walnut pieces
Zest of 1 lemon
Parmesan shavings
Edible flowers (optional)

For the dressing.
1 tbsp low fat mayonnaise
4 tbsp fat free yogurt
1 tsp Dijon mustard
1 lemon, juice
Seasoning to taste

Cut the chicken into strips and combine with the salad greens in a large bowl.

Whisk the dressing ingredients together, slowly adding the lemon juice and seasoning to taste.

Toss the dressing with the greens, add the walnut pieces and toss again.

Serve topped with the shaved Parmesan, lemon zest and edible flowers (if using).