Instructions: Poach chicken gently in a pan of simmering water with stock cube for 10 minutes or until just cooked.

Remove from pan and allow to cool. Toast the almonds in a tray in the oven 5 minutes. Cut chicken into strips.

Peel, core and dice apple and celery.

Combine chicken, almonds, apple, celery, saltanas and citrus dressing. Toss to coat.

Citrus dressing:
Place all ingredients in a bowl and whisk well.

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