For the dressing
- 100ml natural yoghurt
- 100ml mayonnaise
- 1 heaped tsp Dijon mustard
- 2 tbsp tarragon, finely chopped
- 1 tbsp chives, finely chopped
- A squeeze of lemon juice
- Salt and pepper
For the salad
- 4 organic eggs
- 500g cooked chicken breast, shredded
- 200g fine green beans
- 200g baby courgettes
- 1 tbsp olive oil
- 4 baby gem lettuce hearts
- Salt and pepper
- 1 tbsp chives, chopped
This chicken salad with baby gem lettuce, charred courgettes and a tarragon yoghurt dressing is a great way to use up leftover chicken alongside fresh, crunchy leaves and tangy herbs. Serve as a standalone dish for a light lunch, or as part of a spread for a summer picnic or barbecue.
METHODDIFFICULTY: Easy 1 HR
To make the dressing combine all of the ingredients in a small bowl and whisk to thoroughly combine. Chill until required.
To cook the eggs, bring a pan of water to the boil and carefully add the eggs. Simmer gently for 7 minutes and then cool under running water. Once cold enough to handle, carefully peel the eggs. Slice into quarters and keep to one side.
To cook the green beans, simply add to a pan of salted boiling water and simmer for 3-5 minutes until just tender. Drain, cool under running water and drain again.
Heat a chargrill pan until almost smoking. Slice the courgettes in half lengthways and toss in the olive oil, salt and pepper. Grill, cut side down, for 2-3 minutes until the courgettes are charred but still al dente. Remove to a plate.
To assemble the salad, tear the leaves from the little gem hearts and scatter them over a large platter. Arrange the green beans, courgettes and shredded chicken on top of the lettuce, followed by the quartered egg. Drizzle the dressing all over the salad and finish with the chopped chives.