Rainbow rice and chicken salad

• 1 small gem lettuce
• 8 tablespoons cold pre-cooked brown rice (60g uncooked weight)
• 150g cold cooked chicken, cut into bite-sized pieces
• 2 medium tomatoes, diced
• 5cm piece of cucumber, diced
• 2 spring onions, finely chopped
• 1 small yellow pepper, diced
• 1 ring pineapple canned in natural juice, drained and cut into small pieces
• ½ red apple, diced (use lemon juice to prevent it turning brown)
• 4 dried apricots, finely chopped
• ½ tablespoon sultanas
• 1 tablespoon flaked almonds

For the dressing:

• 1 teaspoon olive oil
• 2 teaspoons white wine vinegar
• Freshly ground black pepper
• 1 tablespoon low-fat Greek yoghurt