Chicken & tarragon salad

  • Total time: 25 minutes

Serves: 4


500g pack essential Waitrose British Chicken Breast Fillets
200g baby new potatoes, halved
500ml hot Cooks’ Ingredients Chicken Stock
100g sugar snap peas
3 tbsp low fat natural yogurt
3 tbsp light mayonnaise
½ x 20g pack tarragon, leaves chopped


1. Slice each chicken breast into 4, season, put in a deep saucepan with the new potatoes and cover with the stock. Bring to the boil then simmer gently for 8-10 minutes until the chicken is cooked through with no pink meat and the potatoes are tender.

2. Meanwhile, cook the sugar snap peas in boiling salted water for 2 minutes. Drain and refresh in cold water then set aside. Mix together the yogurt, mayonnaise and most of the tarragon then season.

3. Drain the chicken and potatoes in a colander. Slice the chicken and leave both to cool for 5 minutes. Mix with the dressing and sugar snaps. Serve scattered with the remaining tarragon.