Warm Chicken Salad with Quick Hollandaise

Serves: 4

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Total Time: 35

Prep Time: 15

Cook Time: 20

• 1 tablespoon(s) each white wine vinegar and lemon juice
• 1 tablespoon(s) olive oil
• 3  chicken breasts, skin on
• 150 gram(s) asparagus tips, trimmed
• 2 large egg yolks
• 125 gram(s) unsalted butter, melted
• 200 gram(s) baby salad leaves with herbs
• Lemon wedges to serve

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.

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