Take one whole cold roast chicken and remove its external skin. Put the roasted chicken on a cutting board and cut it into bite-sized pieces.
Place the chicken pieces in a large serving bowl and set it aside until you mix the remaining ingredients.
Pick two crisp green apples, wash them and chop into medium slices.
Place the apple slices in a medium bowl and top them with 1 tablespoon of fresh lemon juice.
Add in ¾ cup of dried apricot halves and thinly sliced celery. Mix the ingredients with a spoon until completely coated in the lemon juice.
Drizzle this fruit mixture over chicken pieces in the large serving bowl and set aside until you make the dressing. It helps in marinating the ingredients.
After that, grab a small bowl and place ⅓ cup of plain low-fat yoghurt and 2 tablespoons of fat-free mayonnaise in it. Add in grounded pepper to taste and whisk all of them together until they form a thick paste.
Spoon the yogurt-mayonnaise dressing over the chicken mixture in the serving bowl and toss it with other ingredients until entirely coated.
Sprinkle ¼ cup of walnut pieces over the salad and garnish it with fresh leaves of watercress.
Serve this amazing salad with six medium salad serving bowls and enjoy.