Chicken & Artichoke salad

700ml vegetable stock
1 bay leaf
1 sprig fresh thyme
4 chicken breasts, skinless
1 x 170g mixed salad leaves
1 x 240g jar artichoke hearts
4 spring onions, sliced

For the dressing
2 garlic cloves, crushed
pinch salt
1 tsp mustard powder
1 tbsp red wine vinegar
3 tbsp avocado oil

HEat the vegetable stock in a saucepan with the bay leaf and thyme. Bring to the boil, add the chicken breasts, reduce the heat to a gentle simmer and poach for 20 mins. Remove the pan from the heat and allow the chicken to cool in the stock.

To make the dressing, crush the garlic with the salt and stir in the mustard powder. Whisk in the red wine vinegar, then whisk in the avocado oil. Set aside until ready to serve.

To assemble the salad, slice the chicken into long strips and place in a large bowl with the salad leaves, artichoke hearts and spring onions. Pour over the dressing, toss everything together and serve.