Warm Chicken Salad - cooking recipe

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

Preparation

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.
Steam the green beans and asparagus spears until tender but still crisp; refresh in cold water.
Mix the beans and asparagus with all the other salad ingredients in a bowl except for the baby salad leaves.
Place the dressing ingredients in a screw-top jar with 1 tablespoon of water and shake well.
Slice the chicken while still warm and add to the salad. Pour over the dressing and toss to coat.
Serve in a large salad bowl, garnished with the baby salad leaves.