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TARRAGON CHICKEN SALAD WITH ASPARAGUS

Category:    Chicken, Salads
Yield: 4 servings
 
      2 c  Mayonnaise or creamy salad          1 lb Fresh asparagus, trimmed
           -dressing                         1/2 lb Fresh spinach leaves,
    2/3 c  Minced fresh tarragon                    -trimmed
    1/4 c  Fresh lemon juice, divided          1 lg Ripe pear
      4    Skinless, boneless chicken               In a small bowl, whsk
           -breast halves                           -together mayonnaise,
           (1 1/2 pounds)                           -tarragon, and
      1 tb Vegetable oil                       3 tb Of the lemon juice.
      2 ts Coarse ground black pepper     
 
  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 ]
 

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