Grilled chicken, asparagus, blueberry and salted ricotta salad

SERVES: 4 Ingredients

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 125g punnets blueberries 125g thinly sliced salted ricotta 1 cup (150g) hazelnuts, lightly roasted, coarsely chopped

DRESSING:

2 tbsp white wine vinegar 1 tbsp maple syrup 1 tsp Dijon mustard 1⁄4 cup (60ml) olive oil Sea salt and freshly ground black pepper

Method

Slice the chicken into thin strips.

Drizzle with oil and season with salt and pepper.

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

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.

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.

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