Spring Chicken, Tarragon And Bean Salad

Method

1 Heat the oil in a large non-stick frying pan, add the chicken and
sauté for 8-10mins or until golden.

2 Whilst the chicken cooks, blanch the beans in a pan of boiling salted
water, for 4mins. drain, rinse in cold water and drain again. Place in
a large salad bowl with the tomatoes and salad leaves.

3 When the chicken is golden, add the garlic, and cook for 30 seconds,
then add the tarragon, lemon zest and juice and honey and simmer for 2
mins.
4 Remove from the heat and season to taste.

5 Toss the hot chicken
into the salad leaves and serve straight away.

Ingredients

Crisp Mix Salad 140g
Olive Oil 2 Tbsp.
Chicken Breast Fillets, Sliced 3
Green Beans, Trimmed 150g
Cherry Tomatoes, Halved 150g
Garlic, Crushed 1 Clove
Chopped Fresh Tarragon 3 Tbsp.
Zest And Juice Lemon 1
Honey 2 Tbsp.
Salt And Freshly Ground Black Pepper

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Looks delicious
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