SPRING CHICKEN SALAD WITH DILL AND MINT DRESSING

For the salad:
400ml of chicken stock (homemade if possible)
4 skinless boneless chicken breasts about 175g each
135g of radishes
300g of broad beans or sugar snap peas
16 asparagus stalks trimmed

For the dressing:
2 tbsp white balsamic vinegar (or swap for white wine vinegar)
½ tsp Dijon mustard
8 tbsp extra virgin oil (a fruity variety)
Salt and pepper
4 tbsp cream
½ tbsp chopped dill
½ tbsp chopped mint

Put the stock in a wide saucepan or pot where the breasts can lie flat without touching each other. Bring to the boil, reduce the heat to a gentle simmer and place chicken into it. Poach for 12-14 mins. This should give you chicken that is cooked but moist. You can serve the chicken warm or at room temperature. The stock isn’t need for the recipe but you could use it for something else. Slice the radishes.

Make the dressing by mixing vinegar and mustard in a bowl and then whisking in the olive oil, cream, salt and pepper and herbs. Set aside.

Boil the broad beans (or sugar snap peas) for 4 mins. Drain and run cold water over them while they are in the sieve. Once cooled slip the skin off each broad bean - it’s a pain but worth it. Steam the asparagus until tender but still with a bite.

Cut each chicken breast on the diagonal into about four slices. Toss the beans, radishes and asparagus with half of the dressing. Divide between four plates. Put the chicken on top and spoon on the rest of the dressing. Serves 4.

Recipe courtesy of Diana Henry.