Warm broccoli and chicken salad

Warm Tenderstem broccoli and tarragon chicken salad

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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.

Serves: 4

Ingredients

4 boneless, skinless chicken breasts, cut into chunky stripsSmall handful of fresh tarragon leaves, roughly choppedGrated 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

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Method

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.
Mix the dressing ingredients in a small bowl and set aside.
When you're ready to eat, put the salad leaves, tomatoes and spring onions in a serving bowl and season with salt and pepper.
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.
Meanwhile, cook the broccoli in boiling, salted water for 4-5 mins or until just tender.
Top the salad with the broccoli and chicken and sprinkle with toasted pine nuts.

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