The salad for this week's sampling was chosen by Marcia.She got it from the April issue of Bon Appetit. It was a perfect spring/summer salad. Very tasty, healthy and easy to prepare. The tarragon pesto is very different and delicious,and definitely makes this salad different from other chicken salads. I think I will start adding tarragon to my pesto, I love the flavor, and the aroma.
Here is Marcia's recipe:
Grilled Chicken Salad with Tarragon Pesto
Makes 4 servings
Ingredients
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)
Preparation
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.
We don't care much for radish, and I did not really see any at the market, so I just used tomatoes instead. Other than that, I followed the recipe precisely and served the chicken on a bed of baby spinach.
It was a delicious salad, from the dressing to the pesto, very tasty and flavorful.
Thanks Marcia for passing this recipe.
Comments (5)
Hi Candi, your salad looks very delicious. I love the baby spinach. Looks like a great recipe and I can't wait to prepare mine today.
Have a great Sunday!
Posted by Kathy (Trekcapri) | June 28, 2009 7:50 AM
Posted on June 28, 2009 07:50
Yours looks wonderful. I agree with you about the tarragon. I'm growing it for the first time in my garden and it's such a great flavor.
I'm planning to make this for July 4th and will follow your lead and put tomatoes in.
Posted by Annie | June 28, 2009 5:51 PM
Posted on June 28, 2009 17:51
Yep, this was a good one, all credit goes to Bon Appetit.
Posted by Marcia | June 29, 2009 10:07 AM
Posted on June 29, 2009 10:07
Nice photos of your salad. I agree, the tarragon pesto was a very unique and wonderful flavor.
Posted by Cindy Ruth | June 29, 2009 11:12 AM
Posted on June 29, 2009 11:12
Your salad looks great, Candi! The tarragon pesto is something I had never made before, but I really loves it. I like to put chopped tarragon in scrambled eggs.
Posted by nancyhol | June 30, 2009 12:16 AM
Posted on June 30, 2009 00:16