Ingredients

The following ingredients have 4 Servings
  • 1 tbsp sunflower seeds
  • 2 tsp olive oil
  • 4 skinless chicken breasts fillets each sliced into about 8 pieces
  • 175g fine green beans , trimmed
  • 1 romaine lettuce , trimmed and roughly sliced
  • 1 bunch radishes , trimmed and sliced
  • 1 small ripe avocado , stoned, peeled and sliced
  • 25g blue cheese , such as Danish Blue or saint Agur
  • 100g low-fat fromage frais
  • 2 tbsp semi-skimmed milk

Instruction

  • Tip the sunflower seeds into a large non-stick frying pan and swirl around for 1-2 minutes over a high heat until lightly toasted. Tip from the pan and set aside. Pour the olive oil into the pan and stir-fry the chicken pieces over a high heat for 4-6 minutes until golden but still moist inside.
  • Meanwhile, cook the green beans in lightly salted water for 3-4 minutes until tender, yet still crisp. Cool under the cold tap, drain and set aside.
  • Break up the blue cheese in a bowl. Add the fromage frais and milk and mix until smooth. Season with black pepper.
  • Toss the vegetables together in a bowl, add the hot chicken and sunflower seeds. Pile on four plates, drizzle over the dressing and serve warm.