Chicken and butterbean salad

Clean and dice the chicken. Peel the garlic. Finely chop the rosemary. Heat some oil in a frying pan over a medium heat and add the chicken and rosemary. Crush the garlic into the pan and mix together well. Fry for about 10 mins or until browned and cooked. Put the steaming pot on to boil. Drain and rinse the butterbeans Trim the green beans and place in the steaming tray. Steam for about 3 mins then add the butterbeans for another 3 mins. Trim and finely slice the red onion. In a large bowl, mix together the chicken and beans with the red onion and walnuts. Whisk the oil, mustard and vinegar in a small bowl then pour over the salad and gently toss.