Step: 1/7

Wash and quarter the tomatoes. Wash the spring onions and cut into thin rings.

Step: 2/7

Wash the asparagus, peel the lower third and remove the woody ends. Halve the spears and cut into thin slices with a vegetable peeler.

Step: 3/7

Cut the chicken into strips and season with salt and pepper.

Step: 4/7

Halve and squeeze the lime juice. Peel and finely chop the garlic,then mix with the honey, mustard, 3 tbsp lime juice and 3 tbsp oil. Season with salt and pepper.

Step: 5/7

Heat the remaining oil in a pan and fry the chicken for 5 minutes over a high heat until golden on all sides.

Step: 6/7

Mix the spring onions, tomatoes, asparagus and chicken with the dressing and leave to stand for 10 minutes.

Step: 7/7

Meanwhile, wash the watercress, shake dry and roughly chop. Divide the watercress between bowls. Season the chicken salad with salt and pepper and serve on the watercress.