CHICKEN AND TARRAGON SALAD
From wendyakers 16 years agoIngredients
- 3 chicken breast fillets shopping list
- 1 tsp olive oil shopping list
- 355g/12oz baby new potatoes, halved shopping list
- 1 (200g) bag crispy salad leaves shopping list
- FOR THE DRESSING: shopping list
- 2 tbsp olive oil shopping list
- zest and juice 1/2 lemon shopping list
- 2 tbsp chopped fresh tarragon shopping list
- 1/2 tsp English mustard shopping list
How to make it
- 1 Heat a griddle pan. Use the teaspoon of olive oil to brush both sides of the chicken fillets and season well. Cook the chicken breasts on the griddle for 15 mins, turning once until golden brown on the outside and cooked through. Thinly slice.
- 2 Cook the potatoes in boiling salted water for 10mins or until tender. Drain in a colander and rinse in cold water. Drain again and place in a large salad bowl.
- 3 Whisk all the dressing ingredients together with salt and pepper to taste. Add to the chicken and potatoes and toss well. Lightly stir through the salad leaves and serve.
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