Begin by breaking down the roasted chicken. Remove the skin and discard. Next, remove all of the meat from the carcass and place into a large bowl. Shred into medium sized chunks with your hands or 2 forks.
In a small skillet, on medium heat, gently toast the walnuts until fragrant and golden brown, about 5 minutes. Let cool slightly and then roughly chop.
Add the walnuts as well as the green onions, halved grapes and diced apple to the shredded chicken bowl.
In a small bowl combine everything for the dressing and whisk well. Pour over the chicken mixture and stir to combine. Make sure everything is fully coated but try and keep the chicken in medium pieces. Taste for seasoning adding more salt and pepper if needed.
Serve with chips, on top of dressed greens or on a sandwich with watercress and sharp cheddar cheese.
Recipe Courtesy of Megan Mitchell
Watch me make it here!