Filed Under: north-american, pan-fry, Potatoes, Side, side-dish, Under 20 Mins

Tarragon Chicken Salad

Stuff leftovers in a whole-grain pita for lunch tomorrow

Loading ... Loading ...

April 8th, 2012

Recipe by David Grenier
Food styling by Ian Muggridge

Print Page

No Comments  | 

Pin It
Servings
3
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
  • 1 teaspoon olive oil, plus ⅓ cup
  • 4 chicken breasts, skinless, boneless
  • 4 cups halved red new potatoes (about 1 lb)
  • 3 cups halved green beans
  • 1 tablespoon grainy mustard
  • 2 tablespoons sherry vinegar
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons fresh tarragon, chopped
  • 4 cups mâche or mixed greens
    • Directions
  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

    • Nutrients Per Serving
    303 calories, 15 g fat, 24 g protein, 19 g carbs, 4 g fibre. Excellent source of vitamin C.
    Tarragon Chicken Salad
    Photography by James Tse
    More Like This
    1. Love It or Leave It: Jenny McCarthy in Victoria Beckham at the American Music Awards
    2. Love It or Leave It: Naomi Watts in Nina Ricci at the 37th Deauville American Film Festival
    3. The Best Pancake Recipe Ever

    Leave a Comment

    CAPTCHA Image
    *