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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 10g sunflower seeds
-
30g maple and mustard dressing (Mustard)(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 160g green beans
- 300g British Free Range chicken thighs
-
1 tbsp apple cider vinegar(apple cider vinegar (100%))
-
30g Pitted Kalamata Olives(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes
- 1 shallot
-
1 tsp dried oregano(Dried Rubbed Oregano 100%.)
- 20g mixed salad leaves
- 6 baby potatoes
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 575Kcal |
| 442kJ | 2407kJ | |
| Fat | 5.6g | 31g |
| of which saturates | 1.2g | 6.3g |
| Carbohydrates | 6g | 34g |
| of which sugars | 1.8g | 9.8g |
| Protein | 7.1g | 38g |
| Salt | 0.18g | 1.0g |
| Fibre | 1.5g | 7.9g |
Ingredients
Ingredients
- 20g mixed salad leaves (use half)
-
1 tsp dried oregano (use half)(Dried Rubbed Oregano 100%.)
-
1 tbsp apple cider vinegar (use half)(apple cider vinegar (100%))
-
30g maple and mustard dressing (use half) (Mustard)(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 10g sunflower seeds (use half)
- 160g green beans (use half)
- 1 shallot (use half)
-
30g Pitted Kalamata Olives (use half)(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes (use half)
- 6 baby potatoes
- 150g British Free Range chicken thighs
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 100Kcal | 691Kcal |
| 416kJ | 2890kJ | |
| Fat | 4.5g | 31g |
| of which saturates | 0.9g | 6.3g |
| Carbohydrates | 8g | 58g |
| of which sugars | 1.7g | 12g |
| Protein | 5.9g | 41g |
| Salt | 0.15g | 1.0g |
| Fibre | 1.4g | 9.9g |
High protein
8 plants
Low sat fat
Niçoise-style Chicken Salad with Roast Potatoes, Green Beans & Kalamata Olives
Say bonjour to flavours straight from the South of France: plump olives, crisp leaves and tender green beans. We’ve paired them with juicy British free-range chicken and roast baby potatoes in this fresh and satisfying salad.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium lidded frying pan & a large bowl
Roast the potatoes
- Halve the potatoes (quarter and large ones), then add to the lined baking tray. Toss with half the oregano, 1/2 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Start the salad
- Meanwhile, thinly slice the shallot. Halve the tomatoes (quarter any large ones). Thinly slice the olives
- Add the shallot to the large bowl with the vinegar, 1/2 tsp olive oil and a pinch of salt. Set aside to pickle
Fry the chicken & finish the prep
- Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, lay the chicken thighs flat into the pan and cook for 4 mins per side. Season with salt and pepper. Transfer the chicken to potato tray, sprinkle with the remaining oregano and bake for 11 mins, until cooked through
- Meanwhile, trim and cut the green beans into thirds
Time for beans
- Reheat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the green beans and cook for 3-4 mins, until starting to char. Add 1 tbsp water (1/2 tbsp for 1 person), cover with the lid and steam for 2-3 mins, until softened. Season with salt and pepper. Allow to cool slightly
Final steps & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- When everything's ready, thinly slice the chicken
- Add the potatoes, green beans, tomatoes, olives, salad leaves and chicken to the large bowl along with the maple mustard dressing. Toss to combine and season to taste
- Share the salad between bowls, sprinkled with the sunflower seeds to finish
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