Spring Chicken, Tarragon And Bean Salad
Over a year ago
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Ingredients
- 140g crisp mix salad
- 2 tbsp. olive oil
- 3 chicken breast fillets, sliced
- 150g green beans, trimmed
- 150g cherry tomatoes, halved
- 1 clove garlic, crushed
- 3 tbsp. chopped fresh tarragon
- 1 zest and juice lemon
- 2 tbsp. honey
- salt and freshly ground black pepper
Accompaniment
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Method
-
1
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.
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Looks delicious