Chicken Breast and Tarragon Salad
Salads • European
Description
Recipe by John Smith, chef at a local American restaurant.
Ingredients
- Skin-On Chicken Breasts 1 piece
- Eel 0 oz
- Young Spinach "Belaya Dacha" 0 oz
- Romaine lettuce 0 oz
- Cucumbers 0 oz
- Radish 0 oz
- Meyer Lemon Juice 0 fl oz
- Olive Oil 0 fl oz
- Salt to taste
- Croutons 0 oz
- Pesto 0 oz
- Pistachios 0 oz
- Chervil 1 sprig
Step-by-Step Guide
Step 1
Slice the cucumber and radish into thin rounds; a mandoline slicer is convenient for this.
Step 2
Place the cucumber and radishes in a bowl, tear the lettuce and romaine leaves by hand and add them. Dress with lemon juice and olive oil, and season with salt to taste.
Step 3
Spread the tarragon pesto on the bottom of a plate, then add a portion of salad leaves on top, followed by the coarsely chopped boiled chicken breast and the remaining salad. Sprinkle with pine nuts and croutons. Garnish with chervil sprigs, if desired.
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