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.
Maple & Mustard Chicken Salad with Baby Potatoes, Asparagus & Mint
An easy traybake that transforms into a Spring salad! You'll roast British chicken thighs in sticky maple and mustard, then toss with minted peas, new potatoes and crunchy lettuce. Even more delicious? We listened to your feedback and added an extra 100g of chicken to our chicken thigh recipes.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes
- 1 little gem lettuce
- 1 handful of fresh mint
- 130g asparagus
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 600g British Free Range chicken thighs
- 150g peas
- 40g mixed salad leaves
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 12 baby potatoes
Nutritional Information
Calories: 515
Protein: 40g
Carbs: 34g
Fat: 24g
Maple & Mustard Chicken Salad with Baby Potatoes, Asparagus & Mint
An easy traybake that transforms into a Spring salad! You'll roast British chicken thighs in sticky maple and mustard, then toss with minted peas, new potatoes and crunchy lettuce. Even more delicious? We listened to your feedback and added an extra 100g of chicken to our chicken thigh recipes.
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a large bowl & a sieve
Cook the potatoes
- Halve the potatoes (quarter any larger ones), then add to the saucepan and simmer for 11-13 mins, until just soft
- Add the peas in the final 1 min, then drain together and allow to cool slightly
Time to grill
- Place chicken thighs flat onto the foil-lined tray and toss with half the garlic paste, one-third of the maple & mustard dressing and 1 tsp oil. Season with salt and pepper. Grill for 4 mins
- Trim the asparagus and cut into thirds. After 4 mins, place the asparagus alongside the chicken and toss with 1/2 tsp oil, salt and pepper
- Grill for a further 12 mins, until the chicken is cooked through and the asparagus is soft and golden
Finish the prep
- Meanwhile, pick the mint leaves from the stalks and roughly chop. Trim and thinly slice the lettuce. Halve the tomatoes (quarter any larger ones)
- In the large bowl, combine the remaining garlic paste, remaining maple & mustard dressing, 2 tsp olive oil and a pinch of salt and pepper
Bring everything together
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once the chicken is cooked, shred apart with two forks
- Add the potatoes, peas, tomatoes, mint and shredded chicken to the dressing bowl. Toss to coat
Plate up
- Add the lettuce and salad leaves to the bowl and toss again to combine, then serve into bowls. Drizzle over any chicken juices from the tray. Top with the grilled asparagus
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