Use either cooked chicken, or poach your chicken by bringing a pot of salted water to boil. Once boiling, lower the temperature, so the water is on a low simmer, cooking the chicken breasts for15 minutes, or until the inner temperature is 72° or no longer pink. Set aside and let cool.

Bring a large pot of salted water to boil. Cook the beans for around 4 minutes, or until tender*. Once tender, drain them straight away and refresh in cold water. Set aside.

Slice the rhubarb into thin slices.

mint & honey dressing

Combine all ingredients in a bowl and whisk until combined.

Assemble the salad by combining all elements in a bowl, and pour the sauce over.

Add salt and pepper to taste.