Step 1

Heat 2 teaspoons oil in a frying pan over medium-high heat. Cook chicken for 4 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest. Slice.

Step 2

Meanwhile, cook green beans and broccolini in a large saucepan of boiling water for 3 minutes or until bright green and tender. Drain. Refresh under cold water. Drain. Transfer to a large serving bowl.

Step 3

Add cannellini beans, onion, avocado, radish, rocket and chicken to broccolini mixture. Toss gently to combine.

Step 4

Place lemon juice, mint, pistachios and remaining oil in a bowl. Season with salt and pepper. Stir to combine.

Step 5

Top salad with egg and extra mint leaves. Drizzle with dressing. Serve.