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Warm broccoli and chicken salad

(17 ratings)

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Warm Tenderstem broccoli and tarragon chicken salad
Warm Tenderstem broccoli and tarragon chicken salad
  • Serves: 4

This lovely warm salad is full of flavours and good-for-you things. Chicken breasts are marinated in a tangy dressing then pan-fried till they're golden brown.

Ingredients

  • 4 boneless, skinless chicken breasts, cut into chunky strips
  • Small handful of fresh tarragon leaves, roughly chopped
  • Grated zest of 1 lemon
  • 150g (5oz) mixed salad leaves
  • 150g (5oz) cherry tomatoes, halved
  • 6 spring onions, sliced
  • 1tbsp sunflower oil
  • 1 clove garlic, crushed
  • 200g (7oz) Tenderstem broccoli
  • 25g (1oz) pine nuts, toasted
  • Salt and pepper

To serve

  • Crusty bread

To serve

  • Crusty bread

Method

  1. Put the chicken strips in a bowl, add the tarragon, lemon zest, salt and pepper and mix well. Leave to marinate in the fridge for a few hours.
  2. Mix the dressing ingredients in a small bowl and set aside.
  3. When you're ready to eat, put the salad leaves, tomatoes and spring onions in a serving bowl and season with salt and pepper.
  4. Heat the oil in heavy-based frying pan and fry the chicken for about 8-10 mins, turning occasionally, until golden brown and cooked through. Add the garlic for the last min. Take the pan off the heat, add the dressing and stir, coating the chicken and scraping any bits from the base of the pan.
  5. Meanwhile, cook the broccoli in boiling, salted water for 4-5 mins or until just tender.
  6. Top the salad with the broccoli and chicken and sprinkle with toasted pine nuts.

Your rating

Average rating

  • 3
(17 ratings)

Your comments

Olivia Brown

It sounds like a great recipe. It's a shame it doesn't tell you what the dressing is.

lucy upson

Um it says mix the dressing ingredients together but what are they as everything on the list is used for the marinade or the salad. Not helpful.

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