Tarragon chicken salad

Name: Tarragon chicken salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 675 g pack honey & mustard deboned chicken; 2 slices seeded bread; 5 tbsp mayonnaise; 1 tbsp Chicken Seasoning; 20 g pack tarragon, leaves roughly chopped; 2 little gem lettuce, quartered lengthways; 3 sticks celery, finely sliced, leaves reserved; 150 g red seedless grapes, halved

Sophie Pryn’s secret to super‑golden, ultra‑crispy croutons is hiding in your fridge. Yes, it’s mayonnaise. Toss them through this tarragon chicken salad, where crunchy croutons meet sweet grapes and plenty of juicy chicken. Proof that salads shouldn’t be an afterthought. Make them the main event with more of our salad recipes. Follow Sophie Pryn on Instagram.

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Low in saturated fatHigh protein9 plant varieties

Serves4
CourseLunch
Prepare10 mins
Cook35 mins
Total time45 mins

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675g pack honey & mustard deboned chicken
2 slices seeded bread
5 tbsp mayonnaise
1 tbsp Chicken Seasoning
⅓ x 20g pack tarragon, leaves roughly chopped
2 little gem lettuce, quartered lengthways
3 sticks celery, finely sliced, leaves reserved
150g red seedless grapes, halved

Preheat the oven to 190ºC, gas mark 5, and cook the chicken according to pack instructions. Tear the bread into roughly 2.5cm pieces and put in a bowl with 1½ tbsp mayonnaise and the chicken seasoning. Stir well to coat. After the chicken has been cooking for 25 minutes, tip the bread onto the tray alongside the chicken and cook for a further 10 minutes.
Once the chicken is cooked, the juices run clear and no pink meat remains, transfer to a board and leave to cool slightly. Scrape the sauce from the chicken tray into a large bowl, add the remaining 3½ tbsp mayo and the tarragon, then whisk well to combine into a dressing.
Use two forks to shred the chicken, then put in a large bowl with the little gem wedges, celery and grapes; toss with most of the dressing, then tip onto a platter. Scatter with the reserved celery leaves and the croutons. Spoon over the remaining dressing and add a few twists of freshly ground black pepper to serve.

Typical values per serving when made using specific products in recipe