How about ultimate chicken sandwich to take for a break at work or to school? Just with a little effort of brining and steaming the chicken and mixing with the fresh, crunchy apple, celery, pomegranate seeds and walnuts. Only to remember that brining the chicken takes an hour, so be sure to begin your preparations in good time.

1. Begin by brining the chicken. Combine the water, salt and sugar together in a large bowl and stir well to combine. Place the chicken breast in the bowl and leave to brine for 1 h.

2. Preheat the oven to 180°C/gas mark 4.
3. Drain the chicken from the brine and place in a deep baking tray. Pour in 1cm of water, cover the tray with foil and steam in the oven for 20 minutes, or until tender and cooked through.
4. Allow the chicken to cool, then dice into small cubes and place in a bowl with diced apple, celery and orange zest.

5. In a separate bowl, whisk the mustard into the mayonnaise to form a creamy dressing. Fold this through the chicken salad mixture, ensuring everything is evenly coated.

6. Halve the buns and fill with the chicken mixture. Add fresh pomegranate seeds and walnut pieces to taste, garnishing with alfalfa sprouts to serve.

Enjoy!