Do you remember where you got the salad from?? I have so many Tarragon Chicken Recipes and many are from restaurants, B& B's, etc.
Tarragon Chicken Salad
Leftovers are better than the day it is made.
olive oil spray
3 - 4 ounce chicken breasts (boneless and skinless)
3 tsp. spicy mustard
1 Tbsp. fresh tarragon
2 Tbsp. fresh lime juice
1/4 cup chicken stock
1/4 tsp. salt
Preheat oven to 375°F.
Place a medium sized skillet in the oven and let it heat for about ten minutes.
Remove and spray the pan lightly with olive oil and add the chicken breasts. Top each with 1 tsp of the mustard and return to the oven. Increase the temperature to 350°F and roast for about 7 minutes and turn. Sprinkle the tarragon over the top and return to the oven.
Roast for another 7 minutes and turn. Turn off the oven and let the chicken cool for about 7 more minutes. Remove the pan from the oven and place the chicken on a cutting board.
While it is cooling juice the lime into the skillet and add the chicken stock. Using a whisk gently scrape the bottom of the pan. This will create a light brown mustard sauce. Place this in a medium mixing bowl.
Cut the chicken into 1/2 inch cubes and add to the mustard sauce. Toss to coat the chicken well and place this in the refrigerator. Chill for at least 1 hour.
1/2 cup Roasted Garlic Vinaigrette or low-fat salad dressing
1 jar of roasted red peppers
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
salt to taste
freshly ground black pepper
2 tablespoons fresh tarragon
8 cups mesclun greens
2 large tomatoes, quartered
Make the Roasted Garlic Vinaigrette and set aside. 2. With a meat pounder, flatten the chicken breasts between 2 sheets of waxed paper. Season with salt and pepper. 3. Spray a hot skillet with non-stick cooking spray. Cook each side of the chicken until golden brown and cooked through, about 4 to 6 minutes per side. 4. Slice or shred the chicken into strips. Toss the chicken with tarragon and half of the vinaigrette. 5. In a separate bowl, toss the greens with the remaining vinaigrette. Divide the greens among 4 plates and top each salad with roasted peppers, chicken and tomatoes.
I have more with walnuts, or olives, or grapes, etc.
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