4 Medium Sized Skinless & Boneless Chicken Breasts
1 Tsp Wholegrain Mustard
2 Tsp Dijon Mustard
2 Tsp Light Muscovado Sugar
25ml White Wine Vinegar
75ml Olive Oil
Sea Salt & Freshly Ground Black Pepper
300g Seedless Grapes (mix of red & green)
30g Red Onion, finely chopped
300g Cucumber, cut into short batons
A Handful of Fresh Tarragon Leaves, roughly chopped
Preheat the oven to 200℃/Fan 180℃.
Place the chicken breasts in a shallow oven proof dish.
Whisk together the mustards, sugar, vinegar and a pinch of salt. Then, gradually whisk in the oil until the mixture thickens and emulsifies. Season with black pepper. Reserve half of the dressing and pour the remainder over the chicken. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through.
Prepare the salad whilst the chicken is cooking. Halve the grapes and place in a bowl with the chopped red onion, reserved dressing and tarragon. Mix well and set aside.
Leave the cooked chicken to rest for a few minutes. Mix the cucumber in with the rest of the salad and check the seasoning then serve with the chicken.