Chicken, Tarragon and Green Goddess Salad

Bring a saucepan of water to the boil over high heat. Reduce heat to medium, add chicken and 1 teaspoon salt flakes and cook for 10 minutes. Remove saucepan from heat and cool chicken in the stock while you prepare the remaining ingredients.

Bring a second saucepan of water to the boil over high heat. Chop beans into 3cm lengths and cook for 2–3 minutes or until tender. Drain and rinse under cold water. Toast pine nuts in a small, dry frypan over medium heat until golden. Set aside.

Roughly chop parsley, tarragon and spring onion. Finely grate zest and juice lemon. Roughly chop avocado. Place avocado, herbs, spring onion, lemon zest and yoghurt in a jug and, using a stick blender, blend until smooth. Season with salt, pepper and lemon juice to your liking. Add 40ml (2 tablespoons) water to thin, blend to combine and set aside.

Roughly chop cucumber into chunky pieces.

Shred cooled chicken into small pieces. Toss with half the green goddess dressing and season with salt and pepper to taste.

Divide beans, cucumber, spinach leaves and chicken between plates and drizzle with remaining green goddess dressing. Sprinkle with pine nuts to serve.