Handful of fresh flat-leaf parsley
1 1/2 cucumbers, thinly sliced
90g walnuts, toasted and chopped
350g boneless lean roast chicken, thinly sliced
Two apples (optional)
1 tbsp lemon juice
2 tbsp extra virgin olive oil
Juice of 1 orange
Finely grated rind of 1/2 orange
1 tbsp sour cream
- Wash and drain the spinach and parsley leaves, reserving a few sprigs of parsley to garnish. Arrange on a large serving platter and top with the cucumber and some of the walnuts. Arrange the chicken slices on top of the leaves.
- Core the apples, then cut them in half. Cut each half into slices and brush with the lemon juice to prevent discolouration. Arrange the apple slices over the salad.
- To make the dressing, blend together all the ingredients in a small bowl, or put into a screw-top jar and shake until well blended. Drizzle the dressing over the salad, garnish with the reserved parsley sprigs and remaining walnuts, and serve immediately.