Warm chicken & potato salad with sweet mustard dressing

Ingredients

• 1 tablespoon macadamia nut oil
• 2 chicken breast fillets
• salt
• 400 g baby potatoes
• 150 g asparagus
• 3 eggs
• 1/4 cup milk
• sunflower oil
• 6 tablespoons grainy mustard
• 4 tablespoons sugar
• 6 tablespoons macadamia nut oil
• 5 tablespoons water

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Preparation

• Heat macadamia nut oil in a frying pan over high heat, add chicken breast fillets and quickly sear on both sides.
• Sprinkle with salt and continue frying over moderate heat for 5 - 7 minutes, or until cooked through and nicely golden all over. Remove from heat and allow chicken to cool thoroughly before slicing into strips.
• Meanwhile, steam or boil the potatoes until soft, then halve. Combine with chicken and asparagus in a bowl.
• Prepare your dressing by whisking all the ingredients together in a small jar, then pour over chicken salad and toss gently to coat everything with the dressing.
  
• Lastly, prep your eggs by whisking them, together with milk and a touch of salt in a small bowl until frothy. Heat sunflower oil in a small frying pan over high heat, then add egg mixture.
• After a minute, turn heat to medium-low and start drawing through the eggs with a spatula to scramble them. The eggs cook very quickly and shouldn't take more than a couple of minutes. When they look almost done, remove from the stove top - they will still cook for a further few seconds until the perfect consistency. They should still be soft and creamy when you're done and not at all dry.
• Divide salad amongst individual serving plates or bowls and top with broken up bits of soft scrambled egg. Enjoy immediately.

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