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.
Serving size
Ingredients
Ingredients
- 12 baby potatoes
- 160g green beans
-
20g italian hard cheese (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 2 garlic clove
- 2 little gem lettuce
- 200g baby tomatoes
- 80g greek style yoghurt (Milk)
-
1 tbsp apple cider vinegar(apple cider vinegar (100%))
- 25g honey
-
1 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 600g diced British Free Range chicken breast
-
2 tsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Allergens
Contains:
Eggs, Milk, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 485Kcal |
| 372kJ | 2028kJ | |
| Fat | 3.0g | 17g |
| of which saturates | 0.9g | 4.8g |
| Carbohydrates | 7g | 37g |
| of which sugars | 2.4g | 13g |
| Protein | 8.5g | 46g |
| Salt | 0.14g | 0.76g |
| Fibre | 1.2g | 6.4g |
High protein
Low sat fat
Chicken Caesar Salad with Herby Potatoes & Italian Cheese
A classic Caesar salad but with a few healthy Mindful Chef swaps. Juicy tiger tomatoes add bursts of sweetness. A creamy dressing of punchy dijon mustard, apple cider vinegar, greek yoghurt and parmesan cheese to make the salad rich and indulgent.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large bowl & a grater
Oven time
- Quarter the potatoes. Trim and halve the green beans
- Place the potatoes on the lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper. Place the whole garlic cloves alongside and drizzle with 1 tsp oil. Roast for 15 mins
Finish the prep & make the dressing
- Finely grate the cheese. Trim the lettuce, separate the leaves then tear into large pieces. Slice the tomatoes into 2cm wedges
- In the large bowl, combine the yoghurt, apple cider vinegar, mustard, half the honey, half the cheese, a pinch of salt and pepper
Roast the green beans
- After 15 mins, remove the garlic from the oven, set aside and allow to cool
- Add the green beans alongside the potatoes and toss with 1 tsp oil, salt and pepper. Add the garlic herb paste to the potatoes and toss to coat
- Transfer the chicken to the other lined baking tray. Drizzle with the remaining honey, 2 tsp oil and season with a pinch of salt and pepper
- Roast everything in the oven for a further 13 mins, until the chicken is cooked through and the veg is tender
Finish & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Peel the garlic cloves and mash with a fork, then stir through the dressing
- Add the lettuce, tomatoes, roasted veg and chicken to the dressing bowl. Toss to coat. Season with salt and pepper
- Serve the salad onto plates. Sprinkle over the remaining cheese
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