This is a delicious recipe for a chicken and grape salad which gives you a good opportunity to use grapes as part of a savoury dish . The recipe is adapted from The Waitrose Food Magazine.

Serves 4.

Ingredients.

1. 2 tablespoons sunflower oil

2. 2 thick slices sourdough bread torn into bite-sized pieces (you can use a packet of ready-prepared croutons instead if this is easier)

3. 300 grams chicken breast strips

4. 2 little gem lettuces, roughly torn

5. 150 grams green seedless grapes, halved

6. 1 quarter teaspoon fennel seeds (optional)

7. 1 and a half tablespoons lemon juice (you can buy a bottle of lemon juice is this is easier)

8. 2 and a half tablespoons mayonnaise

9. 40 grams of shaved parmesan (you can buy ready-shaved or grated parmesan if this is easier)

Method.

1. Heat the oil in a frying pan, add the sourdough and fry on a minimum heat until golden and crunchy, take it out and set it aside. (To make life easier you can use ready-prepared croutons as they don’t need frying.)

2. Add the chicken to the hot pan with the residual oil and cook on a medium heat for 6 minutes until golden, cooked through and no pink meat remains. If the strips are small enough 6 minutes should be a sufficient time, but if the strips appear fatter perhaps add a few more minutes cooking time. Transfer the chicken to a large bowl.

3. In this bowl add the torn lettuce, grapes and fennel seeds to the chicken and season with salt and pepper.

4. Stir to mix up these ingredients.

5. In a small jug whisk the lemon juice with the mayonnaise.

6. Pour this dressing over the salad, mix and then top it with the croutons and cheese.