Ingredients

Serves 4

  • 2 skinless chicken breasts
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 2 bunches baby asparagus, woody ends trimmed
  • 2 large handfuls rocket leaves
  • 2 x 125 g punnets blueberries
  • 125 g thinly sliced salted ricotta
  • 1 cup (150 g) hazelnuts, lightly roasted, coarsely chopped
Dressing
  • 2 tablespoons white wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ cup (60 ml) olive oil
  • Sea salt and freshly ground black pepper

How to make it

1. Slice the chicken into thin strips. Drizzle with oil and season with salt and pepper.

2. Preheat a frying pan over medium heat and cook for strips for 2 minutes on each side, or until golden brown and cooked through. Transfer onto a plate and set aside.

3. Cut the asparagus in half and cook in a saucepan of boiling water for 30 seconds, or until just tender. Drain and plunge into a bowl of iced water to refresh. Drain.

4. To make the dressing, combine the vinegar, maple syrup and mustard in a small bowl. Gradually whisk in the oil and season with salt and pepper.

5. Combine the chicken, asparagus, rocket, blueberries, ricotta and hazelnuts in a large bowl. Add the dressing and toss to coat.

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