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 Potatoes, Tenderstem Broccoli & Green Beans
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.
High protein
1/3 daily fibre
Low sat fat
Serving size
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
Nutritional Information
Calories: 652
Protein: 41g
Carbs: 36g
Fat: 37g
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)
Nutritional Information
Calories: 768
Protein: 44g
Carbs: 60g
Fat: 37g
Maple & Mustard Chicken Salad with Potatoes, Tenderstem Broccoli & Green Beans
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.
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Cooking Instructions
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 dressing
- Share the chicken salad between bowls
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