GRILLED CHICKEN SALAD WITH GREEN BEANS, CAPERS AND OLIVES
The key to a moist, juicy grilled boneless chicken breast is simple but crucial: Keep the heat moderate and don't overcook the chicken. Skin-on chicken is ideal. (It's not always easy to find; sometimes you'll see skin-on breasts that have breastbone and ribs attached, which you can easily remove. Or ask a butcher.) If boneless, skinless chicken is your only option, that's fine, but proceed with care and adjust the cooking time on the grill to about 3 minutes per side. Cook the chicken breasts just before making the salad and let them rest for a few minutes when they come off the grill, so juices can redistribute. Slice the meat on an angle while it's still slightly warm.
Provided by David Tanis
Categories salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Marinate the chicken: Season breasts on both sides with salt and pepper. Sprinkle with lemon zest, rosemary, garlic, olive oil and red pepper flakes. Smear seasoning on meat to coat well and leave at room temperature for 15 minutes. (You may season the meat up to 4 hours ahead and store covered in refrigerator.)
- Make the vinaigrette: In a small bowl, stir together lemon juice, garlic, mustard and capers. Whisk in olive oil and season to taste with salt and pepper.
- Make the olive paste: Chop olives roughly with a food processor. Transfer to a bowl and stir in garlic and olive oil. (May be prepared in advance; keeps 1 week, refrigerated.)
- Bring a large pot of salted water to a boil. Simmer beans for 2 minutes or until tender, then drain and spread on a towel-lined baking sheet to cool.
- Meanwhile, grill the chicken: Lay skin-side down on a medium-high grill. If the fire is too hot, the skin will scorch - you want it to brown gradually. Cook for 4 to 5 minutes on the skin side, until skin is golden. Flip the chicken and cook on the other side for 2 minutes or so, until firm to the touch when pressed with index finger. (If using skinless breasts, reduce cooking time to about 3 minutes per side.) Remove chicken to a platter and let rest for 10 minutes.
- To assemble salad: Put beans in a large bowl. Season with salt and pepper and dress with vinaigrette, coating well. Transfer beans to a large platter or individual plates. Cut breasts on an angle into 1/2-inch slices and lay on top. Quickly dab about 1 teaspoon olive paste on each breast and spread on meat with back of spoon. Surround with quartered egg and scattered olives, if using. Sprinkle with parsley and basil.
TARRAGON CHICKEN SALAD
Provided by Food Network
Categories main-dish
Time 1h15m
Yield about 3 cups
Number Of Ingredients 14
Steps:
- Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.
TARRAGON GRILLED CHICKEN WITH GREEN BEAN SALAD
Asparagus, sweet peas, fennel and green beans salad, tossed with cherry tomatoes cooked in a sherry vinaigrette. Served with tarragon grilled chicken, accompanied by a roasted strawberry-fontina popover. For more, see Chef Mark's menu here: www.kitchensurfing.com/menus/the-essence-of-spring-527e8491f7c13ae056000041.
Provided by Chef Mark Hardin
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Take tarragon, garlic, lemon, juice and 1/4 cup extra virgin olive oil and blend in a food processor.
- Trim chicken and place in a pan and cover with tarragon marinade, cover and chill for 20 minutes.
- Grill chicken. Set aside to cool while making salad.
- In a large pot, boil 3 quarts of water. When boiling add the lemon (reserve zest) then add fennel. Cook for 4 minutes or until tender. Remove fennel with a hand strainer into an ice water bath, leaving lemon behind.
- Follow the same method with green beans and asparagus. They all cook at different temperatures and you need to cook at least 4 minutes. After each minute check crispness until finished. Refresh ice bath each time.
- Reserve poached vegetables on a paper towel to dry while making warm vinaigrette.
- In a large sauté pan add rest of oil and sherry vinegar. Cook on medium high till hot then add tomatoes and peas. Sauté till tomatoes start to break down then immediately remove.
- Place vegetables in a large bowl then pour vinaigrette over and toss. Place on 4 plates or bowls.
- Slice chicken on the bias and place each sliced breast on salads and garnish with dried edamame seeds.
Nutrition Facts : Calories 694.2, Fat 42.1, SaturatedFat 7.9, Cholesterol 92.8, Sodium 167, Carbohydrate 43.9, Fiber 12.9, Sugar 12.3, Protein 42.6
SUMMER BEAN SALAD WITH TARRAGON VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Combine the first 10 ingredients in a large mixing bowl. Set aside while you make the vinaigrette using the remaining ingredients.
- Place the wine in a saucepan with the tarragon stems and reduce over medium-high heat to 1-cup liquid. Immediately pour the hot, reduced wine over the chopped shallots and lemon zest in a medium-sized bowl. Let sit together and cool to room temperature (or place in refrigerator to speed up process). Remove the tarragon stems and discard. Whisk in the lemon juice and rice vinegar. Continue whisking, drizzling in the olive oil, tasting as you go. Season with salt and pepper as needed, and add a bit more lemon juice or rice vinegar if more acidity is desired.
- Combine the vinaigrette with the beans and vegetables and tarragon and taste again for seasonin
TARRAGON ROAST CHICKEN WITH SUMMER GREENS
Make a Sunday roast with a healthy spin and seasonal flavours. Our gluten-free chicken recipe is rich in iron, folate, vitamin C and fibre
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h
Number Of Ingredients 12
Steps:
- Heat the oven to 190C/170C fan/gas 5. Finely grate the zest and squeeze the juice from the lemon, then set aside, keeping them separate from each other. Put the squeezed-out lemon and the tarragon sprig in the chicken cavity. Tip the potatoes into a large roasting tin and toss with the oil and a grinding of black pepper. Sit the chicken in the middle, but not on top of the potatoes and roast for 1¼-1½ hrs until the chicken is cooked but still moist, and the potatoes are tender and golden. Remove the tin from the oven, pour off any juices into a jug and set aside. Toss the lemon zest through the potatoes and leave the chicken to rest, covered, while you cook the greens.
- Pour 150ml water into a pan and add the bouillon. Drop in the leeks, cover and cook for 2 mins, then add the asparagus and peas. Cover again and cook for 2 mins more. Finally, stir through the spinach to wilt it. Pour the roasting juices into the veg with 2 tbsp lemon juice, the yogurt and tarragon leaves, and stir well. If you're following our Healthy Diet Plan, serve half the veg with the meat from a skinless chicken leg and breast. Eat the other breast and leg with the remaining veg on another day. Will keep for up to three days, covered, in the fridge. To serve, reheat on plates in the microwave. Reserve any meat left on the carcass for our healthy quinoa salad.
Nutrition Facts : Calories 486 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 51 grams protein, Sodium 0.47 milligram of sodium
DIJON AND TARRAGON GRILLED CHICKEN
Categories Chicken Mustard Summer Grill/Barbecue Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2-inch glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 1 hour or refrigerate 2 to 4 hours, turning occasionally.
- Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through, about 7 minutes longer. Serve chicken hot, warm, or at room temperature.
GREEN BEANS AND RADISH SALAD WITH TARRAGON PESTO
Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes. , Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.
Nutrition Facts : Calories 115 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED TARRAGON MUSTARD CHICKEN
Provided by Marian Burros
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Mince garlic; wash, dry and chop tarragon. Combine garlic, tarragon, mustard and lemon juice in small bowl.
- Wash and dry chicken breast, cut in half and add to the bowl, turning to coat with marinade on both sides.
- Prepare stove-top grill. Grill chicken on both sides until browned, about 10 minutes, spooning any leftover marinade over the chicken before turning.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 3 grams, Sodium 156 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED CHICKEN AND MIXED GREENS SALAD
Finding foods that my husband will eat is sometimes a challenge. I came up with this salad in an effort to duplicate one of his favorite restaurant dishes. He ate very bite!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.
Nutrition Facts : Calories 383 calories, Fat 9g fat (0 saturated fat), Cholesterol 159mg cholesterol, Sodium 381mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 58g protein. Diabetic Exchanges
GRILLED TARRAGON CHICKEN
Just a few simple seasonings is all that's needed to make grilled chicken moist and tasty. Mustard and tarragon make great combination.-Janie Thorpe, Tullahoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. Combine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot heat until juices run clear, basting with butter mixture during last 3-5 minutes.
Nutrition Facts : Calories 222 calories, Fat 12g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
LIME-TARRAGON GRILLED CHICKEN
A lime-tarragon marinade for juicy flavorful chicken pieces - moist and delicious. I like to marinate the pieces and cook them on the grill for a nice summer meal.
Provided by Cynthia Betancourt
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h25m
Yield 6
Number Of Ingredients 8
Steps:
- Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
- Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
- Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 2.3 g, Cholesterol 94.2 mg, Fat 33.8 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 6.9 g, Sodium 510.1 mg, Sugar 0.5 g
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