Grilled Chicken Salad with Tarragon Pesto

Marcia selected this week's salad recipe. She was in luck, way back in March as we were busy setting this group up and trying to figure out who was going to post what.  She was about to reach into her recipe files, when the mail came and with it herApril Bon Appetit. This salad was on the cover. Spring popped out to her and she decided it would be "her" salad recipe.

We are so glad that she did! This was an incredibly delicious (and filling) salad!

I have that same magazine at home and never once thought of making the cover recipe. i am so glad that marcia 'forced' it upon me.

I was equally lucky given that the tarragon in the herb garden has gone amuck. This was the perfect recipe to use up that excess herb. I know that when we return from vacation it will have grown like the delicious weed that it is and we'll be able to have 'salad, the sequel'.

 Grilled Chicken Salad with Tarragon Pesto

Makes 4 servings

Ingredients

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)

Preparation

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, skin is crisp, and chicken is cooked through, 7 to 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 to 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-inch-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.

Comments

[Marcia]

All credit goes to Bon Appetit - hope you guys are enjoying life in Maine. A funny thing about tarragon - it's one of David's faves, from a man who hardly eats green things, but he does love a good bearnaise sauce,

[Annie]

I loved this salad. The tarrago pesto was a revelation. Hope you're having fun in Maine!

[JDeQ]

Thanks again marcia. I hope that the wedding festivities are going well - it sounds like a real blast!

It was an amazing salad wasn't it Annie!