Side Pannel
Tarragon Chicken Salad with Asparagus
Tarragon Chicken Salad with Asparagus
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Salads
Ingredients List
- 2 c Mayonnaise or creamy salad
- -dressing
- 2/3 c Minced fresh tarragon
- 1/4 c Fresh lemon juice, divided
- 4 Skinless, boneless chicken
- -breast halves
- (1 1/2 pounds)
- 1 tb Vegetable oil
- 2 ts Coarse ground black pepper
- 1 lb Fresh asparagus, trimmed
- 1/2 lb Fresh spinach leaves,
- -trimmed
- 1 lg Ripe pear
- In a small bowl, whsk
- -together mayonnaise,
- -tarragon, and
- 3 tb Of the lemon juice.
Directions
Rub chicken breasts with the oil; sprinkle with pepper.
Place chicken on grill about 6 inches from medium coals.
Grill, turning once, for 6 to 7 minutes or until tender. (Note: Chicken
can also be poached, broiled, or pan sauteed, if you wish.) Cut into 1-inch
chunks; place in bowl. Add 1 cup of the tarragon dressing; mix lightly to
coat. Chill salad and remaining dressing.
In a large skillet, cook asparagus, uncovered, with enough boiling water to
cover, 7 minutes or just until tender. Plunge spears into cold water to
stop cooking; drain well and chill.
Line a large serving platter with spinach leaves. Mound the chicken salad
in the center. Arrange asparagus, dividing evenly on platter. OR: Arrange
ingredients evenly on 4 large dinner plates.
Slice pear thinly and brush with remaining 1 tablespoon of the lemon juice.
Arrange slices, slightly overlapping, attractively on platter or plates.
Place remaining tarragon dressing in a small bowl (thin with a little milk
if necessary) and pass at table.
Makes 4 servings.
Place chicken on grill about 6 inches from medium coals.
Grill, turning once, for 6 to 7 minutes or until tender. (Note: Chicken
can also be poached, broiled, or pan sauteed, if you wish.) Cut into 1-inch
chunks; place in bowl. Add 1 cup of the tarragon dressing; mix lightly to
coat. Chill salad and remaining dressing.
In a large skillet, cook asparagus, uncovered, with enough boiling water to
cover, 7 minutes or just until tender. Plunge spears into cold water to
stop cooking; drain well and chill.
Line a large serving platter with spinach leaves. Mound the chicken salad
in the center. Arrange asparagus, dividing evenly on platter. OR: Arrange
ingredients evenly on 4 large dinner plates.
Slice pear thinly and brush with remaining 1 tablespoon of the lemon juice.
Arrange slices, slightly overlapping, attractively on platter or plates.
Place remaining tarragon dressing in a small bowl (thin with a little milk
if necessary) and pass at table.
Makes 4 servings.
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