Bring a large saucepan of water with 1/2 tsp salt to the boil on high heat for the potatoes.

Halve the salad potatoes (no need to peel). Trim the green beans and cut into thirds.

Roughly chop the walnuts.

When the water is boiling, add the potatoes to the pan, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.

When the potatoes have 5 mins left, add the green beans to the same pan and cook for the remaining time until the veg is tender.

Once cooked, drain in a colander and set aside to cool slightly.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the diced chicken. Season with salt and pepper. Cook, stirring, until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the apple and sage jelly to the chicken and stir to coat until the chicken is nicely glazed, 1 min.

While everything cooks, in a large bowl, combine the mayo, wholegrain mustard (add less if you'd prefer) and a drizzle of oil.

Season with salt and pepper. Set aside.

Trim the baby gem, halve lengthways, then thinly slice.

Quarter, core and thinly slice the apple (no need to peel).

Add the lettuce and apple to the bowl with the mustard mayo. Toss to coat. 

Once the potatoes and green beans have cooled slightly, add to the dressed lettuce and apple bowl. Toss to combine. Taste and season with salt and pepper if needed.

Share the salad between your bowls. Top with the glazed chicken.

Scatter over the walnuts to finish.

Enjoy!