Maple & Mustard Chicken Salad with Potatoes, Tenderstem Broccoli & Green Beans

Serving size

1 person 2 people 4 people

Ingredients

180g Tenderstem broccoli
1 little gem lettuce
1 handful of fresh mint
160g green beans
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.)
1 garlic clove
300g British Free Range chicken thighs
6 baby potatoes

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	105Kcal	652Kcal
	437kJ	2729kJ
Fat	5.9g	37g
of which saturates	1.1g	6.9g
Carbohydrates	6g	36g
of which sugars	1.8g	11g
Protein	6.6g	41g
Salt	0.13g	0.84g
Fibre	1.8g	11g

Ingredients

180g Tenderstem broccoli (use half)
6 baby potatoes
1 garlic clove (use half)
60g 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.)
1 little gem lettuce (use half)
150g British Free Range chicken thighs
1 handful of fresh mint (use half)
160g green beans (use half)

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	99Kcal	768Kcal
	415kJ	3212kJ
Fat	4.8g	37g
of which saturates	0.9g	6.9g
Carbohydrates	8g	60g
of which sugars	1.7g	13g
Protein	5.6g	44g
Salt	0.11g	0.88g
Fibre	1.7g	13g

Back

High protein 1/3 daily fibre Low sat fat

Maple & Mustard Chicken Salad with Potatoes, Tenderstem Broccoli & Green Beans

Prep time: 15 mins

Total time: 25 mins

Cuisine: European

Food group: Poultry

An easy chicken traybake – that transforms into a vibrant Spring salad! You'll grill juicy free-range British chicken thighs in garlic, maple syrup and mustard. Toss with chopped mint, gem lettuce, Tenderstem broccoli and green beans. Finish with new potatoes and you've got yourself a super satisfying dinner.

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

Turn the grill to high (240C)
Line a baking tray with silver foil
Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a large bowl & a sieve

Cook the potatoes

Halve the potatoes (quarter any larger ones), then add to the saucepan and simmer for 12-14 mins, until just soft. Drain and set aside

Grill the chicken & make the dressing

Place chicken thighs flat on the foil-lined tray, drizzle with 1 tsp oil and season with salt and pepper. Grill for 11 mins, until golden
Finely chop or crush the garlic. In the large bowl, combine the maple mustard dressing with 1 tsp olive oil and half the garlic

Char the greens

Meanwhile, trim the green beans and broccoli, then cut both into thirds. Pick the mint leaves from the stalks and roughly chop. Trim the lettuce and pull apart the leaves
Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the green beans and broccoli and cook for 4-5 mins until beginning to char. Add the remaining garlic and 1 tbsp water and cook for a final minute, until the veg is soft. Season with salt and pepper

Assemble the dish

After 11 mins of grilling, coat the chicken thighs in half the dressing and return to the oven for a further 5 mins, until golden and cooked through
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

Toss & plate up

To the large bowl, add the potatoes, mint, shredded chicken, lettuce and pan fried greens. Season with salt and pepper, then toss to coat in the remaining dressing
Share the chicken salad between bowls