Chicken salad

Mix cooked, cooled chicken with crisp lettuce, cucumber and spring onion. Dress it just before serving so the leaves stay crunchy; add a little celery or apple for extra bite.

For a creamy dressing, stir mayonnaise with a spoonful of Greek yoghurt and a squeeze of lemon. For something sharper, whisk olive oil, lemon juice and a little Dijon mustard.

Serve it with new potatoes for a filling lunch, or add grapes and toasted walnuts for a sweet, crunchy contrast. It also works well piled onto a baked potato.

Use chopped chicken mixed with a little mayonnaise, then add lettuce and sliced cucumber. Keep wet ingredients away from the bread or wrap until serving to stop it going soggy.

Yes, provided the chicken was cooked thoroughly, cooled promptly and kept refrigerated. The Food Standards Agency advises keeping your fridge at 5°C or below.

Keep it covered in the fridge at 5°C or below and eat it within 48 hours of making it. Don’t leave it sitting out at room temperature for a long time.

A 100 g portion contains 75 kcal. The total for a sandwich or bowl will depend on how much chicken, dressing and other ingredients you add.