a handful of mixed lettuce leaves

130g tomato, sliced
120g cooked chicken
75g peeled navel orange segments

10g walnut halves

for the dressing:

juice of 1⁄2 a lemon
1 tbsp olive oil
1 tbsp white wine vinegar
a small pinch of sea salt and ground black pepper

1 tsp honey
to garnish:
a few fresh mint leaves

Assemble the lettuce leaves, chicken, orange segments, sliced tomato and walnuts in a serving bowl.

Mix the dressing ingredients in a small bowl or jug.

Pour half of the dressing over the salad.

Serve garnished with mint leaves.

Store the leftover dressing in an airtight container and refrigerate for up to one week.

Store any leftover salad in an airtight container and refrigerate for up to 24 hours.