Chicken and asparagus salad

Ingredients

3	Chicken breasts (Main)
½ cup	Dry white wine
1	Onion
1 sprig	Parsley
1	Lemon
1 to taste	Salt & freshly ground pepper
20	Asparagus spears
1 bunch	Rocket
3	Tomatoes
1 tsp	White wine vinegar
3 Tbsp	Extra virgin olive oil
1 bunch	Basil leaves
1 to taste	Sea salt
1 to taste	Cracked black pepper

Directions

1. Trim chicken breasts (skinned), wash and pat dry. Place wine, thickly sliced onion, parsley sprig, lemon rind and juice, plus squeezed lemon wedges, seasoning and a cup of cold water in a shallow pan and bring to the boil. Add the chicken, then lower the heat to a very gentle simmer.
2. Cover and cook until the chicken is just cooked, turning once. It should take no more than 5-7 minutes, depending on thickness. Transfer the contents of the pan to a bowl and leave to cool in the cooking liquid.
3. Meanwhile, peel the asparagus, working downwards from a point 7-8cm below the bottom end of the flower tip. Snap each spear off where it breaks, trim and cut on an angle into 6cm lengths.
4. Bring a pan of salted water to the boil and cook the asparagus for 6-8 minutes, drain, then immerse in a bowl of iced water. Drain as soon as it cools and leave to reach room temperature.
5. Remove chicken breasts with a slotted spoon, with some of the lemon rind, and cut into finger-sized strips. Place in a bowl, add the vinegar, olive oil, sea salt, black pepper, torn basil and salad leaves. Toss well, then fold in the asparagus and diced tomato. Serve with crusty bread.