Recipe by David Grenier
Food styling by Ian Muggridge
Photography by James Tse
Chef's Tip
Make it ahead and refrigerate up to one day ahead and add fresh tarragon when ready to serve.
Boiling | Frying | Chicken | Vegetables | Main Dish | Lunch | Salads | 20-Minute Supper Club | Appetizer | Dinner | All categories...
FOOD
Tarragon Chicken Salad
Stuff leftovers in a whole-grain pita for lunch tomorrow
Ingredients (Serves 6)
| 1 tsp | olive oil, plus 1/3 cup |
| 4 | chicken breasts, skinless, boneless |
| 4 cups | halved red new potatoes (about 1 lb) |
| 3 cups | halved green beans |
| 1 tbsp | grainy mustard |
| 2 tbsp | sherry vinegar |
| 2 tsp | fresh lemon juice |
| 3 tbsp | fresh tarragon, chopped |
| 4 cups | mâche or mixed greens |
Instructions
- Heat 1 teaspoon oil in a large skillet over medium-high. Season chicken with salt and pepper and cook about 6 minutes per side, or until cooked through. Remove from heat and set aside. When cool enough to handle, shred chicken.
- Place potatoes in a pot and cover with cold salted water. Bring to a boil and cook 5 minutes or until tender. Add beans and continue cooking 2 minutes. Drain and rinse with cold water.
- In a large bowl, combine mustard, vinegar and lemon juice. Whisk in remaining oil. Add chicken, potatoes, beans and tarragon to dressing, mix well, and season to taste. Divide mâche among plates and top with chicken mixture.
Nutritional information
Nutrients per serving: 303 calories, 15 g fat, 24 g protein, 19 g carbs, 4 g fibre. Excellent source of vitamin C.
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