Shred the cooked chicken by hand rather than chopping it — torn edges hold dressing far better than clean cuts.

Mix the mayonnaise, mustard, lemon juice, salt and pepper.

Fold through the chicken with the finely diced celery and sliced scallions.

Toast the flaked almonds in a dry pan for 2 minutes and fold most of them through, keeping some back.

Chill 20 minutes if you have time — it firms up and the flavours settle.

Spoon into separated lettuce leaves and scatter the remaining almonds over.