Warm chicken & avocado salad

• sunflower seeds↗ tbsp
• olive oil↗ tsp
• skinless chicken breasts↗4

  fillets each sliced into about 8 pieces

• fine green beans↗175g g

  trimmed

• romaine lettuce↗1

  trimmed and roughly sliced

• radishes↗1 bunch

  bunch, trimmed and sliced

• small ripe avocado↗1

  stoned, peeled and sliced

• blue cheese↗25g g

  such as Danish Blue or saint Agur

• low-fat fromage frais↗100g g
• semi-skimmed milk↗ tbsp

Step-by-step instructions

1. 1

   Tip the sunflower seeds into a large non-stick frying pan and swirl around for 1-2 minutes over a high heat until lightly toasted. Tip from the pan and set aside. Pour the olive oil into the pan and stir-fry the chicken pieces over a high heat for 4-6 minutes until golden but still moist inside.

2. 2

   Meanwhile, cook the green beans in lightly salted water for 3-4 minutes until tender, yet still crisp. Cool under the cold tap, drain and set aside.

3. 3

   Break up the blue cheese in a bowl. Add the fromage frais and milk and mix until smooth. Season with black pepper.

4. 4

   Toss the vegetables together in a bowl, add the hot chicken and sunflower seeds. Pile on four plates, drizzle over the dressing and serve warm.