Avocado and chicken salad

Preparation – 20 minutes

boil the eggs for about 8 minutes and then refresh them under cold water. Peel the eggs and cut them into wedges. Toast the pine nuts in a small, dry frying pan.

add 2 tablespoons of mayonnaise and a small splash of cream to a small bowl. Mix well using a whisk (the cream is needed to make the mayonnaise a little runnier).

add 1 or 2 teaspoons (to taste) of wasabi paste to the mayonnaise. Mix well, taste and decide if you want to add more wasabi.

cut the avocado in half, remove the pit and skin and cut the avocado into pieces. Drain the can of sweetcorn. Wash the rocket and cut the tomato into wedges.

remove excess fat and sinew from the chicken breasts and cut them into bite-sized pieces.

in a medium bowl, make a dressing by mixing the juice of one lime with a drizzle of olive oil. Season with salt and pepper.

Finishing the avocado and chicken salad – 10 minutes

heat the griddle pan over high heat and drizzle the chicken pieces with olive oil. Grill the chicken breasts on both sides until they are golden brown and cooked through.

mix the rocket with the lime dressing and divide between two large plates or bowls. Spoon the tomato, avocado, sweetcorn, boiled eggs and artichoke hearts (if using) over the rocket.

finish the salad with the grilled chicken, wasabi mayonnaise and pine nuts. Enjoy your meal!