Warm Chicken Salad

Ingredients

• 2 skinless chicken breasts
• 75 g green beans, trimmed
• 75 g asparagus spears
• 6 cherry tomatoes, halved
• 2 tablespoons pine nuts
• 4 tablespoons chopped fresh basil
• 1 cup baby salad leaves

Dressing

• 2 tablespoons extra virgin olive oil
• 1 teaspoon cider vinegar
• 1 teaspoon Dijon mustard

Directions

1. 1

   Place the chicken in small pan of cold water, bring to the boil, then lower the heat and simmer for 8 – 10 minutes. Remove from the pan and allow to cool slightly. Alternatively steam in a steamer.

2. 2

   Steam the green beans and asparagus spears until tender but still crisp; refresh in cold water.

3. 3

   Mix the beans and asparagus with all the other salad ingredients in a bowl except for the baby salad leaves.

4. 4

   Place the dressing ingredients in a screw-top jar with 1 tablespoon of water and shake well.

5. 5

   Slice the chicken while still warm and add to the salad. Pour over the dressing and toss to coat.

6. 6

   Serve in a large salad bowl, garnished with the baby salad leaves.