Grilled Chicken & Artichoke Salad

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Serves 4 

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Ingredients

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For the salad:

2 chicken breasts, grilled

Around 400g of lettuce, torn into bite size pieces 

6-8 chestnut mushrooms 

100g green asparagus

200g artichoke hearts 

1 fresh mozzarella

10 quail eggs

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For the dressing:

75ml extra virgin olive oil 

55ml balsamic vinegar 

2tbsp honey

2tsp Dijon mustard 

1tbsp lemon juice

Pinch salt

 

You will also need

A jar with screw on lid.

 

Method

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For the salad:

1. Start by slicing the mushrooms and chopping the asparagus into 3cm pieces. 

2. Place a pan over medium heat and add the mushrooms and asparagus. Lightly drizzle with some olive oil and sprinkle some salt. Cook until tender (around 5 minutes). Leave to cool.

3. Boil the eggs for 2 minutes and leave to cool. Carefully peel and slice in half.

4. Slice the grilled chicken breasts in to ½ - 1 cm pieces and cut the mozzarella into 1cm cubes.

5. Rinse the artichoke hearts under running water and slice them in half lengthways.

6. Place the lettuce in a bowl and add the mushrooms, asparagus, chicken, mozzarella and artichoke hearts. Using your hands, carefully toss the salad to evenly distribute the ingredients. 

7. Place the eggs on top.

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For the dressing:

1. Mix all ingredients in a mason jar and close with the lid.

2. Shake vigorously to mix all ingredients.

3. Taste and adjust seasoning.