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Archive for July 5th, 2009

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My friend Marcia brought this recipe from Bon Appetit to my attention, and is it ever good. Fresh tarragon imparts a unique flavor to a pesto, and served with sliced cukes and radishes, this salad tastes totally garden fresh. Mouth-watering, we loved it.

Grilled chicken salad with tarragon pesto

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 and chicken is cooked through 7-8  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, 2-3 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″ 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. Makes 4 servings.

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