Super greens & chicken salad

• olive oil↗1 tsp tsp
• chicken breasts↗2 large
• bulgur wheat↗125g g
• green beans↗200g g
• dill↗15g g

  stalks and fronds separated and finely chopped

• parsley↗25g g

  leaves and stalks separated and finely chopped

• chives15g g

  finely chopped

• Little Gem lettuces↗2

  finely chopped

• cucumber↗250g g

  halved lengthways and sliced

• avocados↗2

  peeled, halved, stoned and cut into small pieces

• Grana Padano↗grated

  for sprinkling

• extra virgin olive oil↗5 tbsp tbsp
• apple cider vinegar↗4 tbsp apple cider vinegar tbsp
• Grana Padano↗25g g

  finely grated

• Dijon mustard↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Rub the oil over the chicken breasts, then season well with salt and pepper. Heat a griddle pan over a high heat and cook the chicken for about 10-15 mins on each side, or until cooked through with char lines. Remove to a board and set aside.

2. 2

   Cook the bulgur wheat following pack instructions, then leave to cool. Cook the green beans in a pan of boiling water for 2-3 mins until tender.

3. 3

   Meanwhile, put all the dressing ingredients in a small food processor along with the stalks from the dill and parsley. Blitz until the stalks are finely chopped and everything is combined.

4. 4

   Combine the herb leaves, chives, lettuce, cucumber, avocados, cooked bulgar wheat and green beans in a large bowl or over a large platter. Drizzle over the dressing and toss to coat. Slice the chicken and arrange it on top of the salad, then scatter over some more grated Grana Padano.