ingredients

170g wholemeal penne
2 x 120g pots bio yogurt
4 tsp sherry vinegar
2 tsp English mustard powder
4 spring onions
finely chopped
6 celery
sticks (320g), finely chopped
4 cooked chicken
breasts (600g), cut into bite-sized chunks
8 walnut halves
(22g), broken into pieces
150g black seedless grapes
halved
8 crisp lettuce leaves from an iceberg lettuce

Method
step 1
Boil the penne for 12 mins until al dente. Meanwhile, make a dressing by mixing the yogurt with the vinegar, mustard and spring onions.

step 2
Add the celery, cooked penne and chicken to the dressing and stir until everything is well coated.

step 3
If you’re following our Healthy Diet Plan and eating straight away, add half the walnuts and grapes to half the salad and serve with half of the crisp lettuce leaves, either as a base or as lettuce wraps. Keep the remainder in the fridge, well covered, for up to three days, then add the nuts, grapes and lettuce when ready to serve.