6 summer main-course salads

4 x boneless, skinless chicken breasts, poached (or use about 450g leftover roast chicken)
175g seedless red grapes
100g toasted walnut halves
1 tbsp chopped fresh tarragon
142ml soured cream (or use half-fat crème fraiche)
75ml (5 tbsp) mayonnaise
salt and black pepper

1. Shred or chop the cooked chicken into bite-size pieces.
2. Cut the grapes in half lengthways and combine with the chicken and toasted walnuts.
3. Place the chopped tarragon in a very small dish or cup and add about 1 tsp boiling water. This really releases the full flavour of the herb.
4. Combine the soured cream or crème fraiche, the mayonnaise, salt and pepper and wet tarragon.
5. Fold the dressing into the chicken mixture and chill until ready to serve. Keeps in the fridge for up to 3 days.
6. Serve with crusty French bread (or halve the bread and make a baguette sandwich for a meal on the go).