Tarragon Chicken on Carrot and Chicory Salad

Chicken strips simmered in wine and cream, served over a fresh chicory and carrot salad with tarragon and mustard.

Chicken Quick High Protein Gluten Free Salad

Estimated Nutrition

Calories

745.2

kcal / serving

745.2 kcal total

Carbs

18.2g

per serving

18.2 g total

Fat

53.4g

per serving

53.4 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Wholegrain Mustard

Balsamic Vinegar

Dairy

Double Cream

Fruits

piece

Lime

juiced

Lemon Juice

Liquids

150

White Wine

Meat

piece

Chicken Breast

skinless, flattened with a rolling pin

NutsSeeds

clove

Garlic

crushed and diced

Tarragon

chopped

bunch

Chive

chopped

OilsFats

Olive Oil

divided for marinade and cooking

Olive Oil

for dressing

Other

0.5

piece

Chicken Stock Cube

crumbled

Vegetables

piece

Red Onion

chopped

head

Chicory

piece

Carrot

peeled and grated

Method

Cut chicken into strips and toss with lime juice, garlic, and 15ml of olive oil.

Heat the remaining oil in a deep frying pan and simmer the red onion and white wine.

Add chicken and crumbled stock cube, simmering for 10 minutes until cooked through.

Stir in cream and mustard, simmering for 2 minutes until the sauce thickens.

Stir chopped tarragon into the pan.

Mix chicory, carrot, chives, oil, lemon juice, and balsamic vinegar together in a bowl.

Serve chicken over the salad and drizzle with the cream sauce.