Chicken Salad with Cranberry Dressing

• 2 boneless, skinless chicken breasts, cooked and flesh shredded
• 4 stalks celery, thinly angle sliced
• 4 spring onions, thinly sliced
• 100g snow peas, blanched and sliced
• 1 large avocado, cut into chunks
• 16-20 green beans, trimmed and lightly cooked
• 4-6 radicchio or other lettuce leaves, torn into bite-sized pieces
• ¼ cup slivered almonds, toasted

Cranberry Dressing

• ½ cup Cranberry and Pear Relish or other fruity relish
• 3 tbsp lemon juice
• 2 tbsp white wine vinegar
• 1 tbsp olive oil
• a pinch of five-spice powder
• salt and ground black pepper

Place all the salad ingredients except the almonds in a large serving bowl. To make Cranberry Dressing, shake all ingredients together in a jar. Toss through salad and garnish with almonds to serve.