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Chicken & tarragon salad
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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.
Typical values per serving:
19mg niacin per serving/gluten free
This recipe was first published in April 2017.