Serves 4

2 skinless chicken breast fillets, cooked
1 ripe avocado
Juice of a lemon
4 sticks celery, sliced on the slant, plus leaves
4 USA Empire or McIntosh apples
4 Spring onions, trimmed and sliced
Few sprigs chervil
50g/2oz cashew nuts
Flat parsley sprigs for decoration

For the dressing:
4 tbsp sunflower oil
1 tbsp white wine vinegar
Juice of half a lime
1 tsp Dijon mustard
Salt and freshly ground black pepper

Slice chicken breasts into thick strips. Place in bowl. Halve avocado and remove stone. Scoop out flesh with a spoon. Squeeze half of lemon juice over avocado. Add to chicken with celery leaves. Halve and core apples. Slice thinly. Squeeze remaining lemon juice over apples and add to bowl with spring onions, chervil and cashews. Mix dressing ingredients and pour over salad. Toss to coat. Tumble onto plates and decorate with parsley sprigs.