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Chicken, tarragon & spinach salad
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350g pack British chicken mini breast fillets
1 red pepper, sliced
1 tsp olive oil
300g baby new potatoes, halved
2 tbsp light mayonnaise
2 tbsp white wine vinegar
½ x 20g pack tarragon,
leaves roughly chopped
115g pack baby spinach
1. Preheat the oven to 200ºC, gas mark 6. Toss
the chicken and pepper in the oil, season, spread onto a baking tray and roast for
15 minutes until cooked through with no pink meat. Cut the mini fillets in half.
2. Meanwhile, cook the potatoes in boiling water for 10 minutes until tender, drain and stir into the chicken mix.
3. Combine the mayonnaise with the vinegar and tarragon and toss into the chicken with the spinach.
Typical values per serving:
This recipe was first published in July 2015.