In a small bowl mix together 1/4 cup mayonnaise, 1 heaped tsp tomato chilli jam or mango chutney, 1 tsp curry powder, the juice of 1/2 lemon, a large pinch of salt (1/8 tsp), and a few grinds of black pepper.

In a medium bowl add 110g cooked and shredded chicken (white or dark meat), 110g finely chopped celery (around 1/3 cup or 2 celery stalks) and 2 spring onions, thinly sliced.

Gently fold in the dressing.

Serve on a bed of gem lettuce with a garnish of sliced roasted almonds (a small handful).

Serves 2.