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Tarragon chicken on carrot and chicory salad

Make Tarragon chicken on carrot and chicory salad at home with Olive Oil, Double Cream, Lemon Juice, and Balsamic Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Heat the remaining oil in a deep frying pan. Add the red onion and white wine and bring to a simmer.

2. 2

   Add the chicken, crumble in the stock cube and simmer for about ten minutes, or until the chicken is cooked through.

3. 3

   Add the cream and wholegrain mustard to the pan and continue to simmer for two minutes, until reduced and slightly thickened.

4. 4

   For the salad, mix together the chicory, carrot and chives. Add the oil, lemon juice and balsamic vinegar and toss thoroughly.

5. 5

   To serve, spoon the chicken on top of the salad and drizzle with the cream and mustard sauce.