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Sunday Salads: Grilled Chicken Salad with Tarragon Pesto

samplersWhat a great recipe! This week's salad came from Marcia of Happy Trails For Us; she found it in Bon Appetit magazine.

I love pesto but tarragon pesto was a new experience for me. It's delicious and so easy to make. I had some leftover pesto that I used on pasta later in the week; that was tasty too.

I didn't tweak this recipe much; I substituted sugar snap peas from my garden for the cukes and skipped the grilled bread. It's a beautiful salad.

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Thanks Marcia, this was a winner. And by the way, Marcia's been blogging from an Alaskan cruise; check out her blog for some great posts and cool photos.

The recipe is below. Links to other Sunday Salad Sampler participants can be found here. Next up is Nancy's Watermelon Salad.

Happy Sunday and have a great week!

Grilled Chicken Salad with Tarragon Pesto

Makes 4 servings


1/4 cup (packed) fresh tarragon leaves plus 2 teaspoons chopped
1/4 cup (packed) fresh Italian parsley leaves
4 tablespoons pine nuts, divided
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot
6 tablespoons (or more) olive oil, divided, plus additional for brushing
4 boneless chicken breast halves
4 1/2-inch-thick slices country-style French or sourdough bread
1 5-ounce package mixed baby greens
1 cup thinly sliced radishes (from 1 large bunch)
1 cup thinly sliced Japanese cucumbers (about 1 1/2)


Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.

Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.

Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil. Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.

Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.

Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.

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Comments (7)

Kathy (Trekcapri):

Hi Annie, your salad looks so good! And I love the peas. You know I was planning on skipping this week, but looking at your salad I've changed my mind. Off to Bristol farms!:)

Beautiful presentation and a great photo and you're so lucky to have so many of the ingredients right in your yard. Fresh!

Have a great Sunday!

Hi Kathy, I'm glad you got inspired to try this one; I think you'll love it. I think I'm going to make it again over 4th of July weekend.

Bristol Farms must be a CA store; we don't have those around here. Can't wait to see your photo too. Happy Sunday!

Annie, I love the look of your salad. Peas would go deliciously with this tasty salad.

Happy Sunday.


Mmm-MMMM, that looks SO tasty! The tarragon pesto combination is intriguing, I must try it sometime.


I was also amazed by how much I liked the tarragon pesto - your peas look nice, maybe I should add them next time with the cucumbers and radishes.

Annie-your salad looks so good. I really enjoyed this salad also. I like the flavor of tarragon, but don't use it much, and it was really flavorful in the pesto.


I love your sugar snap peas - I am going to try them in the salad next time I make it.

We have tarragon in our garden, but I have never made pesto from it. I usually chop it up in scrambled eggs.

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