Meals and Courses

  • 150 g (5 oz) asparagus, cut into 5 cm (2 inch) lengths
  • 200 g (7 oz) smoked chicken breast
  • 125 g (4 oz) cherry tomatoes, halved
  • 300 g (10 oz) can cannellini beans, drained and rinsed
  • handful of chives, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons clear honey
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons wholegrain mustard
  • 1 garlic clove

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.

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