Free-range Chicken & 'Bloody Mary' Tomato Salad

Serving size

1 person 2 people 4 people

Ingredients

4 British Free Range chicken breasts
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
360g tomatoes (heritage mix)
2 tbsp chilli paste

(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 tbsp horseradish puree

(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
40g rocket
230g cannellini beans

(cannellini beans, water, salt)
1 handful of fresh flat-leaf parsley
1 shallot
1 unwaxed lemon
4 large potatoes

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	89Kcal	542Kcal
	372kJ	2269kJ
Fat	2.0g	12g
of which saturates	0.6g	3.9g
Carbohydrates	9g	55g
of which sugars	1.3g	7.8g
Protein	8.4g	51g
Salt	0.39g	2.4g
Fibre	1.9g	11g

Back

High protein 1/3 daily fibre 5 plants Low sat fat

Free-range Chicken & 'Bloody Mary' Tomato Salad

Prep time: 20 mins

Total time: 35 mins

Cuisine: British

Food group: Poultry

Turn your favourite weekend drink into a vibrant salad. Whip up a dressing with the classic flavours of a Bloody Mary like horseradish, chilli, lemon and tomatoes. Toss through marinated cannellini beans and peppery rocket. Serve with tender British free-range chicken, roasted till golden.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a large baking tray with parchment paper
Pull out a sieve, a small bowl, a large bowl & a grater

Roast the potatoes

Cut the potatoes into 3cm chunks. Zest and quarter the lemon
Place the potatoes on the lined baking tray, toss with half the chilli paste, 1 tsp oil, salt and pepper
Bake in the oven for 10 mins

Build the bean salad

Very finely slice the shallot. Finely chop the parsley. Drain and rinse the beans
Add all to the large bowl
Add the juice from half the lemon, 1 tbsp oil and a generous pinch of salt and pepper. Toss to combine and set aside

Chicken time

To butterfly the chicken, carefully slice through one side of each breast from the thickest part to the thinnest, careful not to cut right through to the end. Open out the chicken breasts to resemble a butterfly
After 10 mins of baking, place the chicken onto the lined baking tray with the potatoes, sprinkle over the lemon zest, drizzle with 1 tsp oil and season with salt and pepper
Return to the oven for a further 14 mins, until the chicken is cooked through and the potatoes are golden

Make the dressing & finish the bean salad

Mix together the tamari, remaining chilli paste (or to taste), sundried tomato paste and the half pack of horseradish in the small bowl
Cut the tomatoes into 2cm wedges, then add to the ben salad, along with the rocket and dressing. Mix well and season with salt and pepper

Plate up

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Once cooked, thinly slice the chicken against the grain
Serve the bean salad on plates, along with the potatoes. Lay the chicken on top. Drizzle over any chicken cooking juices and serve with the remaining lemon wedges