Warm Chicken Salad with Quick Hollandaise

Method

1 Put the white wine vinegar and lemon juice into a small pan over a medium heat and reduce by half. Leave to cool slightly.

2 Heat a griddle pan until hot and brush with the oil. Put the chicken on a board, cover with clingfilm and gently flatten with a rolling pin. Remove clingfilm, season and griddle for around 8min on each side until cooked through. Keep warm.

3 Bring a large pan of lightly salted water to the boil. Cook the asparagus for 2-3min until tender. Drain and keep warm.

4 Meanwhile, whiz the yolks in a blender for a few seconds until thickened. With the blender running, pour the reduced vinegar mixture slowly on to the eggs, then gradually add the melted butter - the mixture will start to thicken. If it's too thick, blend in a little hot water to loosen.

5 Cut the chicken into slices and divide among four plates with the asparagus and salad leaves. Serve drizzled with the hollandaise and a wedge of lemon.