Cook the asparagus in a large saucepan of lightly salted boiling water for about 4 minutes or until just tender. Drain and plunge into cold water to prevent further cooking. Pat dry with kitchen paper.
Cut the chicken into bite-sized pieces and transfer them to a large salad bowl. Add the tomatoes, beans, asparagus and chopped chives and mix well.
Make the dressing by whisking the oil, honey, vinegar and mustard with the crushed garlic in a small bowl. Pour the dressing over the salad and toss well to coat.