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Chicken, tarragon & raspberry salad
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1 tbsp olive oil
2 corn-fed skin-on chicken breasts
200g green beans, trimmed
2 cloves garlic, skin left on and bashed
1 tbsp red wine vinegar
1 tsp maple syrup
1 echalion shallot, thinly sliced
1 head Cos lettuce, leaves roughly chopped
100g cucumber, sliced
60g Waitrose & Partners British Raspberries, roughly crushed
1 tbsp chopped tarragon leaves
1. Preheat the oven to 200oC, gas mark 6. Roast the walnuts for 5 minutes then tip onto a board, roughly chop and set aside. Heat the oil in an ovenproof frying pan over a medium-high heat. Season the chicken and fry, skin-side down, for 5 minutes until golden. Fry for 2 minutes on the flesh side, then remove from the pan. Next, fry the beans and garlic for 1 minute, then return the chicken, skin-side up; put in the oven for 12-15 minutes until cooked through, the juices run clear and no pink meat remains.
2. Meanwhile, mix the vinegar and maple syrup in a bowl; add the shallot and a pinch of salt. Set aside until ready to serve.
3. Arrange the lettuce and cucumber on plates. Lift the chicken and beans out of the pan and add to the plates.
Crush the roasted garlic cloves into the pan juices (discard the skins), then tip the shallot and vinegar mixture, the raspberries and tarragon into the pan, season and stir together to make a dressing. Spoon over the salads and scatter with the walnuts.
To make the salad more substantial, add some crumbled goat’s cheese or feta. Sliced avocado will add a lovely creaminess, too.
Typical values per serving:
1,818kJ//fat/ saturated fat/ carbs/ sugars/fibre/ protein/salt/
gluten free/1 of your 5 a day
This recipe was first published in July 2021.