Spring chicken, tarragon and bean salad

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 4

Ingredients

1 (140g) bag crisp mix salad
30ml/2 tbsp olive oil
3 chicken breast fillets, sliced
150g/5oz green beans, trimmed
150g/5oz cherry tomatoes, halved
1 clove garlic, crushed
45ml/3 tbsp chopped fresh tarragon or 2 tsp freeze dried
zest and juice 1 lemon
30ml/2 tbsp honey
salt and freshly ground black pepper

Method

Heat the oil in a large non-stick frying pan, add the chicken and
sauté for 8-10mins or until golden.

Whilst the chicken cooks, blanch the beans in a pan of boiling salted
water, for 4mins. drain, rinse in cold water and drain again. Place in
a large salad bowl with the tomatoes and salad leaves.

When the chicken is golden, add the garlic, and cook for 30 seconds,
then add the tarragon, lemon zest and juice and honey and simmer for 2
mins. Remove from the heat and season to taste. Toss the hot chicken
into the salad leaves and serve straight away.