3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon wholegrain mustard
1 teaspoon runny honey
sea salt and pepper

Put the chicken in a pan with the bay leaf, onion and salt and cover with cold water. Bring to a simmer and cook gently for 20-25 minutes (turning the chicken after 10 minutes or so). Transfer to a plate and cool.
Soak the sliced red onion in a bowl of cold water for 10 minutes. Drain well.
Add ingredients for dressing to a jar with a lid and shake well. Add to the salad bowl along with the apple. Cover the apple with the dressing completely.
Slice the chicken into bite-sized pieces and add to the salad bowl along with the rocket, red onion and grapes. Mix through well.
Transfer to a serving plate and decorate with the hazelnuts.

*I make this salad after making chicken stock. Use a whole chicken to make beautiful chicken stock – Sally Fallon’s ‘Nourishing Traditions’ has a good recipe. Take the chicken out after a couple of hours, separate the flesh from the bones and skin and return the bones and skin to the pot for another 2 hours. Then you have plenty of chicken for this salad and also cold meat. Otherwise follow this method of poaching chicken breast.