Grilled Chicken Pasta Salad With Tarragon And Shallot Dressing Recipes

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GRILLED TARRAGON CHICKEN WITH PASTA, PECANS AND SPRING GREENS



Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens image

Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens is a scrumptious one-dish salad that's full of delicious flavors - and perfect for warm summer evenings!

Provided by (By Lee Clayton Roper)

Categories     main dish salads

Number Of Ingredients 20

1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup lightly packed chopped fresh tarragon
1 tablespoon chopped fresh rosemary
2 large garlic cloves
2 large boneless, skinless chicken breasts (around 1 1/4 pounds total)
1/2 cup (2 ounces) toasted pecan halves
1/2 cup lightly packed Italian parsley
1/4 cup lightly packed tarragon leaves
2 to 3 teaspoons fresh lemon juice
2 large garlic cloves
1/2 teaspoon kosher salt, or more to taste
1/4 cup olive oil
1/4 cup grated Parmesan cheese
4 ounces rotini pasta
1 container (5 ounce) mixed baby spring greens
1 to 2 tablespoons extra virgin olive oil
1 container (10 ounce) grape tomatoes, or 2 large tomatoes, coarsely chopped
1/2 cup (2 ounces) toasted pecan halves
Shaved Parmesan cheese, for garnish

Steps:

  • In a small mixing bowl, whisk together the olive oil, vinegar, tarragon, rosemary and garlic.
  • Butterfly and halve chicken breasts; place in a zip top baggie and add the marinade. Place in the refrigerator to marinate for at least 2 hours or overnight, turning occasionally.
  • In a blender or small food processor, blend the pecans, parsley, tarragon, lemon juice, garlic and salt until well mixed. With machine running, slowly add olive oil. Add cheese and process just until mixed. Cover and set aside for at least 30 minutes, to allow the flavors to blend.
  • Cook pasta according to package directions. Drain and place in a large mixing bowl. Toss with 2 to 3 tablespoons of the pesto dressing. Set aside.
  • Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on medium-high.
  • Coat grill racks with vegetable oil. Remove chicken breasts from the marinade, scraping off most of the tarragon leaves. Place chicken on racks and grill, covered, until seared, around 4 minutes. Turn over and continue grilling until chicken reaches 165 degrees on an instant read thermometer, around another 3 to 4 minutes. Remove from grill and set aside.
  • Toss the pasta with the greens and 1 to 2 tablespoons of olive oil. Season to taste with salt and pepper. Divide evenly among 4 dinner plates.
  • Slice cooked chicken on the diagonal and arrange on top of greens. Arrange tomatoes and pecans around chicken, on top of greens.
  • Spoon a bit of pesto dressing over the chicken; Sprinkle shaved Parmesan over the top of all (I like to break up large pieces). Pass any remaining dressing on the side.

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