3 Granny Smith apples, quartered, core removed, thinly sliced
1 bunch watercress, sprigs removed
1/3 cup toasted walnuts, roughly chopped
Heat oil in a non stick frying pan over a medium heat. Add 2 chicken breast fillets and cook for 4-5 minutes on each side or until golden and cooked through. Transfer to a plate. Cook remaining chicken breast fillets. Transfer to plate and stand for 10 minutes. Thinly slice diagonally
Put yoghurt, buttermilk, lemon juice and coriander leaves into a blender or small food processor. Pulse until a smooth sauce forms. Season with salt and white pepper
Combine apple slices, watercress, walnuts and sliced chicken in a large bowl. Transfer salad to a serving platter. Drizzle with dressing and serve.