2 litres chicken stock
2 chicken breasts
1 tablespoon olive oil
2 bunches asparagus, ends removed
2 big handfuls rocket
½ bunch mint
1 punnet cherry tomatoes, halved
½ cup risoni pasta, cooked
¼ cup pine nuts
4 tablespoons Beerenberg Honey Mustard Dressing
120g Feta, crumbled
Place the chicken stock in a large saucepan and bring to the boil. Turn the heat down to a simmer and add the chicken breast. Cook for 15-18 minutes, or until cooked through. Remove the chicken breast from the stock and set aside to cool. Once cooled, shred the chicken into large pieces.
Heat a large frypan over medium heat and add the olive oil. Add the asparagus and cook for 3 minutes, stirring occasionally. Remove the asparagus from the pan and place on a large serving plate.
In a large bowl, mix the shredded chicken, rocket, mint, cherry tomatoes, risoni, pine nuts, and Beerenberg Honey Mustard Dressing. Place the salad mix on top of the asparagus and top with the crumbled feta to serve.