600g cold cooked chicken (if you are roasting a chicken specially you will need one that weighs about 1.8kg/4lb, or 5-6 boneless breasts, depending on their size)
mixed bag of rocket, spinach and watercress (or 2 x 85g packs watercress)
bunch spring onion
1 tbsp korma curry paste
1 tsp clear honey
1 tbsp lemon juice
200g tub natural low fat fromage frais
good bunch mint
Tear the chicken into bite-sized pieces (at this point you can wrap the chicken in a foil parcel and store it in the fridge for up to 2 days). Stone the cherries. Do this by cutting the cherries in half, using the tip of a small sharp knife and easing out the stones (or use a cherry stoner if you have one).
Heat the curry paste in a small pan, for 1 minute or until the aromas begin to release. Allow to cool, then tip the curry paste, honey, lemon juice and fromage frais into a food processor or blender, along with a good shake of salt and some freshly ground black pepper. Strip the mint leaves from their stalks and add them to the blender. Blend until the dressing is fairly smooth, but with flecks of mint, rather than a puree. Store the dressing in the fridge in a jug or bowl, covered with cling film or a lid. You can keep refrigerated for up to 2 days.
Spread the salad leaves or watercress over a platter, scatter over the chicken pieces, followed by the cherries. Trim off the roots and about 3cm from the tops of the spring onions, then cut them into long diagonal slices and scatter them over the chicken. Cover the platter with cling film and chill for up to 2 hours.
Just before serving, drizzle the dressing back and forth in thin lines over the chicken, cherries and leaves. Serve with new potatoes.