1. Place chicken in a saucepan and cover with water and a sprinkle of salt and pepper. Bring to the boil and simmer until chicken is cooked through. Cool and refrigerate until required.
2. Drain beetroot and cut into quarters. Place the dressing ingredients in a screwtop jar. Screw lid on tightly and shake to combine.
3. Slice the cucumber into long strands, using a vegetable peeler. Discard seeds.
4. Peel, core and finely slice the apple and chop the chicken into bite-sized pieces.
5. Place the lettuce leaves on a large platter and scatter apple, cucumber, beetroot and chicken over lettuce. Top with pumpkin and sesame seeds, and drizzle with dressing.

Tip: Chicken can be cooked beforehand and the salad assembled at the last minute.