Spring chicken Poke-style Bowl Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 454 g (1 lb) chicken breasts, cooked and cut into strips
• 340 g (3/4 lb) asparagus
• 1.5 litres (6 cups) spring mix salad
• Red and yellow pepper, cut into strips
• Red grapes, whole or cut in half lengthwise
• 40 g (1/3 cup) pine nuts, dry-roasted
• 100 g (1/2 cup) olive oil
• 1 egg yolk*
• 15 ml (1 tbsp) balsamic vinegar
• 15 ml (1 tbsp) Dijon mustard
• 15 ml (1 tbsp) maple syrup
• 30 ml (2 tbsp) fresh basil, chopped
• 30 ml (2 tbsp) fresh mint, chopped
• 1 ml (1/4 tsp) salt
• Pepper, to taste