Instructions: Remove meat from warm roast chicken and cut into 3cm dice.

Cut carrot and celery into 5cm julienne.

Blanch in a large pot of boiling, salted water for 5 minutes. Add snowpeas to water for the last 30 seconds. Drain well and cool under cold water to preserve colour.

Combine chicken, blanched vegetables, snowpeas, walnuts and spring onions and dressing. Toss to combine.

Dressing:
Combine mayonnaise, lemon juice, walnut oil, honey, soy, tomato sauce and five spice. Mix well.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.