Cooking Steps

For the dressing: add all ingredients into a bottle and shake well. Voila!
For the salad: roughly chop all ingredients except asparagus, cashews, beetroot and chicken and place into your chosen salad bowl.
Bring a pot of water to the boil with the stock cube in it. In the meantime add 1tbsp olive oil and 1-2tsp balsamic vinegar to a pan, and cook asparagus and beetroot on medium heat for approx 5 mins or until cooked. When water in pot is boiling, add the chopped chicken and poach on high heat for approx 5 mins or until cooked through.
Throw all cooked ingredients onto the salad, add dressing and toss!!