450 g seedless green grapes
450 g cooked, cold chicken

For the pesto dressing

60 ml creme fraiche
60 ml olive oil
15 ml pesto paste
15 ml lemon juice
salt and pepper to season

To serve

mix of lettuce leaves
few fresh basil leaves
20 g toasted pine kernels

Wash the grapes and drain. Cut the cooked chicken into bite-size pieces. Place the cut chicken and the grapes in a large bowl. Put the ingredients for the dressing in a bowl and blend until smooth. Pour the dressing over the grapes and chicken and mix together. Arrange the lettuce leaves in a shallow dish and pile the grapes and chicken mixture in the middle. Sprinkle on the pine kernels and garnish with the basil leaves.