1 Heat the stock and white wine together in a large saucepan until the liquid is simmering, and then add the chiken breasts and poach for 15 minutes.

2 Remove the chicken from the liquid and allow to cool slightly before slicing crossways into 1cm strips, keeping each breast together.

3 Toss the baby leaf salad together with the parsley and corriander and arrange onto four serving plates. With a spatula or large knife lift one chicken breast and place it in the center of each bed of salad.

4 Add all the dressing ingredients to a screw-top jar and shake well until combined, pour a litte of the dressing over each of the breasts, sprinkle with the chopped walnuts and serve.