TARRAGON AND THYME CHICKEN SALAD

INGREDIENTS

1 STALK OF CELERY, CHOPPED

1 RED APPLE, CUT INTO THIN SLICES

3oz GREEN PEPPER, FINELY SLICED

4oz CHOPPED CHICKEN

WATERCRESS SPRIGS

1 TEASPOON OF LEMON JUICE

DRESSING

3 TABLESPOONS OF YOGURT

1/2 TEASPOON OF GRATED LEMON RIND

1 TEASPOON OF TARRAGON AND THYME MUSTARD

PEPPER AND SALT

GARNISH

TOASTED ALMONDS

METHOD

PUT THE CELERY, APPLE, PEPPER, CHICKEN AND LEMON JUICE INTO A LARGE GLASS BOWL.

TOSS TOGETHER.

PLACE THE WATERCRESS SPRIGS ON A SERVING PLATE.

PUT THE MIXED SALAD ON TOP.

THE DRESSING

PUT ALL THE DRESSING INGREDIENTS IN A BOWL AND STIR TOGETHER.

THEN POUR ONTO THE SALAD

GARNISH WITH TOASTED ALMONDS

SERVES ONE

370 CALORIES