Chicken, Butter Bean and Walnut Salad

From "Eat Greek for a Week", by Tonia Buxton.

I like to use diced chicken breast so it doesn't matter if the number of breasts I use matches the number of diners. Skinless boneless thighs would be a great (and much undervalued) substitute in this kind of dish. I replaced the butter beans with baby sweet corn knowing that the butter beans wouldn't go down well with my daughter. I was surprised to see Tonia suggests 2 tablespoons of mustard for the sauce! I wasn't brave enough for that and used less than half and it seemed to work out, but of course it would depend upon how strong the mustard is.

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