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.