Chicken, Asparagus & Broad Bean Salad with Goat’s Cheese

1 bunch asparagus, trimmed
500g packet frozen broad beans
1 tbsp olive oil
500g Tegel Lean & Lite Skinless Breast Fillets, sliced
1 packet mesclun salad mix
1 radicchio (optional), leaves separated
1 yellow pepper, sliced
150g goats cheese, crumbled

Dressing:
1/4 cup olive oil
2 tbsp lemon juice
1 tsp honey
Salt and pepper to taste

Bring a medium saucepan of lightly salted water to the boil. Add the asparagus, bring back to the boil and blanch for 2 minutes. Drain, then place in cold water to cool.

Add the frozen broad beans to the saucepan, bring back to the boil and blanch for 1 minute. Drain, run the broad beans under cold water to cool then peel.

Heat the olive oil in a frying pan. Add the chicken and cook over medium heat until it is golden and cooked through. Remove from the pan and set aside.

Place the salad mix, radicchio, yellow pepper, asparagus and broad beans in a salad bowl. Top with the chicken and goats’ cheese. Drizzle the dressing over the salad and serve immediately.

To prepare the dressing, combine all ingredients.