© J Sainsbury plc 2020
Warm chicken salad with baby potatoes
A warm hearty salad with a sharp and tangy mustard dressing that can also work cold in a lunchbox
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Ready in 30 minutes
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Cooking time 25 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 750g baby potatoes, scrubbed and halved
- 200g fine beans
- 200g frozen petits pois
- 170g cherry tomatoes, chopped
- ½ bunch flat-leaf parsley, washed and roughly chopped
- 1 tbsp sunflower oil
- 460g chicken breast fillet portions
- 2 gem lettuce hearts, halved
- Juice 1 lemon
- 2 tsp wholegrain mustard
Method
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1
Put the potatoes in a large pan of cold water. Bring to the boil, then simmer for 12-15 minutes until tender. When there are 4 minutes of cooking time left, add the beans and petits pois. Drain, reserving 300ml of the cooking water. Cut the potatoes into smaller pieces.
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2
Put the cherry tomatoes in a bowl with the parsley and the cooked potatoes, beans and peas. Season with freshly ground black pepper.
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3
Meanwhile, heat the oil in a large frying pan and cook the chicken fillets and gem lettuce halves for 4-5 minutes on each side. Pour in the reserved veg cooking water along with the lemon juice and continue to cook, covered, for 4 minutes. Remove the chicken (make sure no pink colour remains) and lettuce from the pan, then stir in the mustard to thicken the sauce slightly.
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4
Slice the chicken and serve with the braised lettuce and potato mixture, with a drizzle of mustard sauce over the top.
