lunch · dairy-free
Bistro chicken salad with tarragon
Warm baby potatoes and crisp green beans with sliced chicken, dressed in a mustard, sherry vinegar and tarragon vinaigrette with minced shallot.
- Time
- 35min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Halve the baby potatoes and cover them with cold water in a saucepan. Bring to a simmer and cook for 12–16 minutes, until a knife slides easily into the centers.
-
2
Trim the green beans and blanch them separately for 3–4 minutes, until bright green and crisp-tender. Cool in ice water and drain well.
-
3
Whisk the Dijon mustard with the sherry vinegar, then stream in the olive oil. Drain the hot potatoes and coat them with half the dressing while still warm.
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4
Slice the cooked chicken breast against the grain, making sure it was cooked through to 74°C (165°F) before cooling.
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5
Mince the shallot and let it sit in the remaining dressing for 5 minutes, then stir in the chopped tarragon leaves. Arrange the potatoes, beans and chicken on two plates and spoon the dressing over the beans and chicken.
