Zesty Chicken Salad with Cannellini Beans, Tarragon & Tomatoes

Serving size

1 person 2 people 4 people

Ingredients

100g Tomatoes Baby Seasonal Mix
1 unwaxed lemon
1 shallot
2 British Free Range chicken breasts
160g green beans
1 handful of fresh tarragon
230g cannellini beans

(cannellini beans, water, salt)
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.)
20g rocket

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	479Kcal
	364kJ	2004kJ
Fat	3.1g	17g
of which saturates	0.8g	4.1g
Carbohydrates	5g	27g
of which sugars	1.7g	9.4g
Protein	9.4g	52g
Salt	0.27g	1.5g
Fibre	2.6g	14g

Ingredients

100g Tomatoes Baby Seasonal Mix (use half)
20g rocket (use half)
1 shallot (use half)
160g green beans (use half)
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.)
1 handful of fresh tarragon (use half)
1 unwaxed lemon (use half)
230g cannellini beans (use half)

(cannellini beans, water, salt)
1 British Free Range chicken breast

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	479Kcal
	364kJ	2004kJ
Fat	3.1g	17g
of which saturates	0.8g	4.1g
Carbohydrates	5g	27g
of which sugars	1.7g	9.4g
Protein	9.4g	52g
Salt	0.27g	1.5g
Fibre	2.6g	14g

Back

Prep in 10 High protein 1/3 daily fibre 4 of 5 a day New Low sat fat

Zesty Chicken Salad with Cannellini Beans, Tarragon & Tomatoes

Prep time: 10 mins

Total time: 25 mins

Cuisine: Mediterranean

Food group: Poultry

This vibrant salad pulls out all the stops. Starring tender British free-range chicken breast, coated in bright lemon zest and pan-roasted until golden. Creamy cannellini beans, sweet tomatoes, crunchy green beans and peppery rocket up the veg. Fragrant tarragon and sweet maple mustard dressing pack in all that delicious flavour.

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

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a medium frying pan, a large bowl, a sieve & a grater

Get started

Zest half the lemon, then halve. Peel the shallot, keeping it whole, then thinly slice into rings
Add the shallot to the large bowl, along with the juice of half the lemon and a pinch of salt. Set aside
Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins per side. Season with salt and pepper
Transfer the chicken to one side of the lined baking tray, sprinkle with the lemon zest and bake for 4 mins

Roast the green beans

Trim the green beans
After 4 mins, add the green beans to the other side of the baking tray, drizzle with 1 tsp oil, salt and pepper. Return to the oven and roast for a further 10 mins, until the chicken is cooked through and the green beans are soft

Finish the prep & build the salad

Halve the tomatoes (quarter any large ones). Pick the tarragon from the stalks and roughly chop. Drain and rinse the cannellini beans
When ready, allow the green beans to cool for a few mins, then add to the shallot bowl, along with the tomatoes, cannellini beans, three-quarters of the tarragon, the maple mustard dressing and 1 tsp olive oil. Toss to combine. Season with salt and pepper

Finish & plate up

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Thinly slice the chicken against the grain
Toss the rocket through the salad, then share between plates. Top with the chicken and scatter with the remaining tarragon. Serve with the remaining lemon, cut into wedges