Seared chicken & little gems with potato salad

Name: Seared chicken & little gems with potato salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Essential Charlotte Potatoes, halved if large; 8 sprig/s thyme, chopped to give about 1 tbsp; 1 tbsp essential Dijon Mustard; 400 g essential British Chicken Mini Breast Fillets; 60 g Essential Half Fat Mayonnaise; 50 g Essential Greek Style Natural yogurt; 25 g Essential Parmigiano Reggiano, a few shavings, the rest finely grated; 25 g pack chives, snipped; 2 tsp Essential Olive Oil; 2 packs Essential Little Gem Lettuce, cut lengthways into 4 wedges; 2 tbsp capers, rinsed

This easy summer supper should be ready to eat in just 30 minutes.

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HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g Essential Charlotte Potatoes, halved if large
8 sprig/s thyme, chopped to give about 1 tbsp
1 tbsp essential Dijon Mustard
400g essential British Chicken Mini Breast Fillets
60g Essential Half Fat Mayonnaise
50g Essential Greek Style Natural yogurt
25g Essential Parmigiano Reggiano, a few shavings, the rest finely grated
½ x 25g pack chives, snipped
2 tsp Essential Olive Oil
2 packs Essential Little Gem Lettuce, cut lengthways into 4 wedges
2 tbsp capers, rinsed

Cook the potatoes in boiling, lightly salted water for 15-20 minutes, until tender. Combine the thyme and mustard in a small bowl. Spread thinly over the tops of the chicken. Combine the mayonnaise, yogurt, cheese, chives, a little black pepper and 1 tbsp water in a large bowl to make a dressing.
Brush a griddle with 1 tsp oil and heat. Add the chicken, mustard-side-down, and cook for 4 minutes (in 2 batches if necessary). Turn the chicken and cook for a further 2-3 minutes, until cooked through, the juices run clear and there is no pink meat. Drain the potatoes, cut into pieces and mix with the dressing.
Lift the chicken out of the pan, brush the pan with the remaining oil, then sear the lettuce on both cut sides for about 2 minutes (in 2 batches if necessary). Transfer the chicken, lettuce and potato salad to plates, then scatter with the cheese shavings and capers.

Cook’s tip

Leftover wedges of any firm, hearty lettuce such as Essential Iceberg, seared in a very hot pan, make a great summer accompaniment, particularly on cooler days. Any leftover cooked potatoes can be used the next day.

Typical values per serving when made using specific products in recipe