This lunch salad sounds good, except I would either serve it without the dressing or use crème fraiche instead.
1 whole grilled or broiled chicken
1/2 head of white cabbage
300 g green grapes
3-4 red apples
1 lemon (optional)
3 tbs lemon juice
Salt and pepper
5 tbs salad oil
Remove the bones from the chicken and cut the meat into bite-sized pieces.
Chop the cabbage (the photo shows thin cabbage strips). Cut the grapes in half and remove the seeds. Wash and core the apples and cut them into large pieces.
Put the cabbage in the bottom of a salad bowl and put the remaining ingredients (except the dressing) on top.
Stir together the lemon juice, salt, pepper and oil to make the dressing. Pour over the salad. It can also be served with yogurt for dressing.