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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