Tarragon chicken salad with asparagus
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Mayonnaise or creamy salad dressing |
| ⅔ | cup | Minced fresh tarragon |
| ¼ | cup | Fresh lemon juice, divided |
| 4 | Skinless, boneless chicken breast halves | |
| (1 1/2 pounds) | ||
| 1 | tablespoon | Vegetable oil |
| 2 | teaspoons | Coarse ground black pepper |
| 1 | pounds | Fresh asparagus, trimmed |
| ½ | pounds | Fresh spinach leaves, trimmed |
| 1 | large | Ripe pear |
| In a small bowl, whsk together mayonnaise, tarragon, and | ||
| 3 | tablespoons | 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.
[ 1001 HOME IDEAS MAGAZINE; April 1990 ]