Chicken, tarragon & spinach salad

1 of your 5 a day

Low in fat 


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. 

  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,663kJ
Fat 9.3g
Saturated Fat 1.4g
Carbohydrate 32g
Sugars 8.6g
Protein 45.6g
Salt 0.6g
Fibre 3.9g

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3 stars

Average user rating Based on 1 rating

This recipe was first published in Tue Jul 14 10:24:00 BST 2015.