Mouthwatering spring chicken salad

Bring a small saucepan of water to the boil, then add the chicken breasts and reduce to a low simmer. Cook for 10 minutes, until the chicken is just firm to the touch. Remove and allow to rest for 8 minutes. Check that it’s cooked through with no pink meat and juices that run clear, then use two forks to pull the chicken apart, into bitesized pieces.

Meanwhile, make the dressing in a large mixing bowl. Stir together the chilli and garlic sauce and tahini until well combined, then whisk in the soy sauce, rice vinegar, sugar and 1½ tbsp tepid water.

Use a rolling pin to ‘smack’ the cucumber, allowing it to split and flatten a little in places. Cut across the length into 1-2cm wide pieces, then add to the dressing and mix well. Set aside until the chicken is cooked and pulled.

Cut the woody ends away from the asparagus, then cut the rest into tips and 2cm niblets. Steam or blanch the asparagus for 3-4 minutes, until just tender, then chill under cold water and drain. Prepare the remaining salad items.

Add the chicken and any resting juices to the dressed cucumbers. Mix well, then toss through the remaining ingredients. Divide between plates or shallow bowls, sprinkle a few drops of extra vinegar over the salad, especially any protruding lettuce leaves, and serve.