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Tarragon Chicken on Carrot and Chicory Salad


Tarragon Chicken on Carrot and Chicory Salad

Prep Time ~ 10 mins Cooking Time ~ 18 mins
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ No Serves ~ 1

Tip ~ To prepare ahead: Make to stage 5, allow to cool. To serve, reheat chicken in a pan until hot and serve over the salad leaves as above.


For the chicken:

1 skinless chicken breast, flattened with a rolling pin

Juice of 1 lime

1 garlic clove, crushed

2 tablespoons olive oil

1 red onion, chopped

150ml white wine

½ chicken stock cube

1 tablespoon double cream

1 teaspoon wholegrain mustard

1 tablespoon fresh tarragon, chopped

For the salad:

1 head chicory, trimmed and sliced

1 carrot, peeled and grated

Bunch chives, chopped

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon balsamic vinegar


  • Cut the chicken into thin strips and toss in a bowl with the lime juice, garlic and a tablespoon of the olive oil.
  • Heat the remaining oil in a deep frying pan. Add the red onion and white wine and bring to a simmer.
  • Add the chicken, crumble in the stock cube and simmer for about 10 minutes, or until the chicken is cooked through.
  • Add the cream and mustard to the pan and continue to simmer for 2 minutes until reduced and slightly thickened.
  • Add the chopped tarragon and stir through.
  • For the salad, mix together the chicory, carrot and chives.
  • Add the oil, lemon juice and balsamic vinegar and toss thoroughly.
  • To serve, spoon the chicken on top of the salad and drizzle with the cream and mustard sauce.