Mix the dressing ingredients together.

Grill the chicken in a (grill) pan for about 15 minutes until nicely browned and cooked through, seasoning with a pinch of salt and pepper while cooking.

Then grill the asparagus tips in the grill pan for 2 minutes.

Toss the lettuce with the dressing.

Slice the grilled peppers into strips and add them to the salad.

Divide the salad between plates or bowls and top with the grilled asparagus.

Scatter the kidney beans over the top.

Slice the grilled chicken and distribute it through the salad.

Coarsely chop the pistachios and sprinkle them over the salad.