Mix together the mayonnaise, lemon zest, juice of half a lemon, chives and mint and season. Stir in the chicken.
Separate, wash and trim the little gem leaves and use to line the edges of a deep glass salad bowl so they stand upright. Place the watercress in the bottom of the bowl and drizzle over the French dressing. Spoon the chicken on top. Serve immediately.
For a party or buffet suggest guests fill the lettuce leaves with the chicken to serve.
Try using Romain leaves to replace the little gem and use rocket instead of watercress.
Replace the chicken with 4 poached salmon fillets for a new twist.
This recipe is from the British Leafy Salads Association, which looks to inspire people to make more of salads. Learn more here: www.makemoreofsalad.com
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.