700 grams skin-on, boneless chicken breasts
1 teaspoon ground paprika
250 grams green beans, stalk end trimmed
1 small fennel bulb, thinly sliced with fronds reserved
10 pepperdews, halved
1 red apple, julienned
1 cup seedless red grapes
2 baby cos lettuces, leaves separated
1 avocado, peeled and sliced
4 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon grain mustard
1 clove garlic, crushed
1 teaspoon dried tarragon
sea salt and freshly ground pepper
Dust both sides of the chicken with paprika and season with salt and pepper.
Heat a little olive oil in a sauté pan and cook the chicken until golden and fully cooked through. Transfer to a plate and leave to cool for 15 minutes.
Cook the beans in boiling salted water until just tender. Drain and refresh in cold water then drain again. Dry on kitchen towels.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Slice the chicken and place in a large bowl along with any resting juices. Add the beans, all the salad ingredients and the dressing and gently combine. Transfer to a large platter and garnish with the reserved fennel fronds.