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Chargrilled Chicken Salad with Tarragon Dressing by Natalie Coleman


For the dressing

150g Heinz [Seriously] Good Mayonnaise

100ml Natural Yoghurt

100g Crème Fraiche

1 tbsp Honey

½ tbsp Dijon Mustard

1 tsp White Wine Vinegar

1 tbsp Dried Tarragon

3 tbsp Fresh finely chopped Tarragon

Juice of 1 Lemon

Pinch of salt

For the Chicken

4 Chicken breasts – Skin removed

2 tbsp Olive oil


For the croutons

1 Small Baguette

1 Sprig of Rosemary

Olive Oil

Sea Salt

200g Mixed leaf salad (Rocket/Frisse/Lollo Rosso)

  • Serves: 4
  • Preparation Time: 5 minutes
  • Cooking Time: 15-20 minutes


1. Preheat Oven to 180c

For the dressing

2. Place all of the ingredients into a mixing bowl and whisk until incorporated and smooth. Set to one side until ready to plate

For the croutons

3. Cut the baguette into 2 cm cubes and place onto a lined baking sheet. Drizzle with a little olive oil and scatter over the leaves from one sprig of rosemary. Season with sea salt and cook for 6-8 mins until golden and crunchy. Once cooked, remove from the oven and set aside to cool down. Set aside until ready to serve

For the chicken

4. Heat a large griddle pan until smoking. Season the chicken with salt and pepper and drizzle over the oil. Using tongs place the chicken onto the griddle pan. Sear for 2-3mins on each side until you get char marks then place into the oven for 7-10mins until cooked all the way through. Remove from the oven then slice thinly and set aside until ready to plate

To plate

5. Place the salad in a mixing bowl and dress with ¾’s of the dressing. Toss well. Arrange the salad between four plates. Divide the chicken between the plates and drizzle over the remaining dressing. Finish with the croutons and serve straight away