Chicken and orange salad with tarragon dressing

To make the dressing, grate the zest from one orange, and squeeze the juice from one half into a bowl and mix together. Add the yogurt, vinegar and Canderel and whisk together to make a smooth dressing. Remove the leaves from the tarragon sprigs and roughly chop the leaves, adding them to the bowl. Season to taste.

Cut away all the peel from the remaining two and a half oranges and cut into thick slices. Divide the salad leaves between four plates, add the orange slices and then scatter over the celery and spring onions. Remove the skin from chicken if necessary and discard. Cut into slices and arrange in the salad then drizzle over the dressing.

Tip: If you're cooking the chicken from scratch, place the chicken on a piece of foil, season with salt and pepper then fold the foil over to make a package. Place on a baking tray and cook in the oven at 190C/gas5 for 30 minutes. Unwrap and allow to cool completely before using in the salad.