Grilled Chicken, Asparagus, Blueberry & Salted Ricotta Salad

2 skinless Chicken Breasts

Olive Oil

2 baby Asparagus, woody ends trimmed

2 large handfuls of Rocket Leaves

2 punnets of Fresh Australian Blueberries

125 g thinly sliced salted Ricotta

1 cup Hazelnuts, lightly roasted, coarsely chopped

Dressing

2 tbsp White Wine Vinegar

1 tbsp Maple Syrup

1 tsp Dijon Mustard

¼ cup Olive Oil

Sea Salt and freshly ground Black Pepper

3 3 whole Cloves

Slice the chicken into thin strips. Drizzle with oil and season with salt and pepper.

Preheat a frying pan over medium heat and cook for strips for 2 minutes on each side, or until golden brown and cooked through. Transfer onto 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, toss to coat & serve with fresh crusty bread.

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Grilled Chicken, Asparagus, Blueberry & Salted Ricotta Salad