Warm Chicken Salad
1 tbsp olive oil
3 x 125g/4oz chicken breasts
175g/6oz asparagus tips, trimmed
175g/6oz green beans, trimmed
1 ripe avocado, stoned, peeled and cubed
100g/3½oz mixed salad leaves
salt and ground black pepper
For the blue cheese dressing
50g/2oz creamy blue cheese, e.g. Cambazola or Danish Blue
125g/4oz/½ cup virtually fat-free fromage frais
milk to thin (optional)
1 Heat a griddle until hot and brush with the oil. Flatten the chicken with a rolling pin and cook on the hot griddle for 8–10 minutes on each side until cooked through and golden brown. Keep
2 Cook the asparagus in a pan of lightly salted boiling water for 2–3 minutes until tender. Drain and keep warm.
3 Cook the green beans in a pan of lightly salted boiling water for 6 minutes until tender. Drain and keep warm.
4 To make the dressing, mash the blue cheese with a fork in a bowl and stir in the fromage frais, mixing to a creamy consistency. Thin with a little milk, if necessary.
5 Cut the chicken into slices. Toss in a bowl with the warm asparagus and beans. Mix in the avocado and salad leaves.
6 Divide between four serving plates and drizzle over the blue cheese dressing. Serve warm.