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
- 4 spring onion
- 110g baby tomatoes
- 1 little gem lettuce
- 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
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 104Kcal | 518Kcal |
| 436kJ | 2166kJ | |
| Fat | 4.9g | 24g |
| of which saturates | 1.1g | 5.7g |
| Carbohydrates | 7g | 34g |
| of which sugars | 1.6g | 7.9g |
| Protein | 8.0g | 40g |
| Salt | 0.13g | 0.63g |
| Fibre | 1.3g | 6.6g |
High protein
8 plants
Low sat fat
Maple & Mustard Chicken Salad with Baby Potatoes & Asparagus
An easy traybake that transforms into a Spring salad! You'll roast British chicken thighs in sticky maple and mustard, then toss with 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.
Cooking Instructions
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, thinly slice the spring onion. 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, spring onion 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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