Serves 4 4 boneless, skinless chicken breasts, cut into chunky strips small handful of fresh tarragon leaves, roughly chopped grated zest of 1 lemon 150g mixed salad leaves 150g cherry tomatoes, halved 6 spring onions, sliced 1 tablespoon sunflower oil 1 clove garlic, crushed 200g Tenderstem® broccoli 25g pine nuts, toasted salt and pepper Dressing: 1 teaspoon wholegrain mustard 1 tablespoon fresh lemon juice 2-3 tablespoons olive oil small handful fresh tarragon leaves, chopped
Put the chicken strips into a bowl, add the tarragon, lemon zest, salt and pepper and mix well. Leave to marinate in the fridge for a few hours. Mix together the dressing ingredients in a small bowl and set aside. When you are ready to serve the salad, put the salad leaves, tomatoes and spring onions in a large serving bowl and season with salt and pepper. Heat the sunflower oil in heavy based frying pan and fry the chicken for about 8-10 minutes, turning occasionally, until golden brown and cooked through. Add the garlic to the pan for the final minute of the cooking time. Take the pan off the heat, add the prepared dressing and stir, coating the chicken and scraping any bits from the base of the pan. Meanwhile, cook the Tenderstem® in boiling, salted water for 4-5 minutes or until just tender. Top the prepared salad with the cooked Tenderstem® and chicken and sprinkle with toasted pine nuts. Serve with crusty bread. Recipe supplied by Tenderstem® Broccoli