Crunchy Chicken Salad

This salad ticks all the boxes: crunchy, satisfying, tasty and full of protein and fibre. It's perfect for making ahead and having in the fridge for a few days' worth of lunches. You could have it on some rice cakes, serve it on a bed of salad or coleslaw or just by itself - so many options!

I hope this makes your week ahead lunch prep that much easier.

Ingredients:

• 1/2 cucumber

• 3 gherkins

• 1/2 red onion

• large handful of flat-leaf parsley

• 2 - 3 stalks of celery

• 500gm cooked and diced chicken thighs, or you could use a cooked chicken from the supermarket, or last night's roast!

For the dressing:

• 2 - 3 tbsp mayo (home-made is here)

• 1 tbsp dijon mustard

• 1 tbsp lemon juice and/or vinegar

• 2tbsp plain greek yoghurt

Method:

• Chop up your veges and parsley to bite-sized pieces and shred/chop your chicken, put all of this in a big bowl

• Put the dressing ingredients into a jar and give it a good shake, pour over your salad and toss it all together, well.

• Voila! Keep this in a container in the fridge for 2 - 3 days