Grilled Chicken Salad With Radishes Cucumbers And Tarragon Pesto Recipes

GRILLED CHICKEN SALAD WITH RADISHES, CUCUMBERS, AND TARRAGON PESTO

Steps:

• Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.
• Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.
• Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil. Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.
• Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
• Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.

TARRAGON CHICKEN SALAD

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Rub the chicken breasts with the olive oil and place them on a sheet pan. Sprinkle with salt and pepper. Roast them in the oven for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
• Once the chicken has cooled, dice or shred it with two forks.
• Make the dressing by whisking together the mayonnaise, Greek yogurt, fresh lemon juice, Dijon mustard and fresh chopped tarragon. Stir in the diced celery, diced onion and chicken. Taste and season with additional salt and pepper, if needed.
• Serve the chicken salad on a bed of the mixed salad greens alongside crackers or toasted bread and fresh seedless grapes.

RADISH AND CUCUMBER SALAD

Steps:

• Place the cucumbers and radishes in an ice water bath for 8 to 10 minutes.
• Meanwhile, add the apple cider vinegar, oil, shallots, tarragon and sugar to a large bowl. Season with salt and pepper.
• Drain the cucumbers and radishes and place in a bowl. Drizzle the vinaigrette over the top. Season with salt and pepper. Serve immediately.

GRILLED CHICKEN WITH CUCUMBER, RADISH, AND CHERRY TOMATO RELISH

Steps:

• Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
• Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
• Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

RADISH CUCUMBER SALAD

Steps:

• In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately.

CHOPPED TARRAGON, BACON & CHICKEN SALAD

Steps:

• Heat a non-stick frying pan over a medium-high heat until very hot. Add the bacon and cook until golden and crisp. Remove and drain on kitchen paper until it's crisp enough to crumble easily.
• To make the dressing, mix all the ingredients with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 30 secs. Drain, running under cold water for a few mins, and set aside.
• Put the avocado, chicken, celery slices and leaves, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine.

TARRAGON CHICKEN SALAD

Steps:

• In a large bowl, combine chicken and grapes. Combine the next seven ingredients. Pour over chicken mixture; toss to coat. Cover and chill at least 30 minutes. Serve on lettuce leaves or in pineapple shells if desired. Sprinkle with almonds.

GRILLED PESTO-MARINATED CHICKEN

Steps:

• Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED CHICKEN CUCUMBER SALAD

Steps:

• In a small bowl, combine salad dressing and dill. Pour 1/4 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Refrigerate remaining dressing. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6 minutes on each side or until a thermometer reads 170°. Keep warm., Brush 1 tablespoon dressing over apple rings; grill for 1 minute on each side. Divide salad greens and cucumber between two serving plates. Slice chicken; arrange chicken and apple rings over greens. Serve with remaining dressing.

GRILLED CHICKEN SUMMER SALAD

Steps:

• Make vinaigrette:
• Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add oil in a slow stream, whisking until emulsified. Whisk in chives.
• Make radish-cucumber salad:
• Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.
• While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.
• Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes. Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.
• Transfer to a large bowl and chill, uncovered, about 20 minutes.
• Make chickpea salad:
• Stir together chickpeas, onion, 1/4 cup vinaigrette, and salt and pepper to taste.
• Cook green beans:
• Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes. Drain. Transfer to a large ice bath to stop cooking. Drain again and pat dry.
• Grill mushrooms and chicken:
• Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.
• Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.
• Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total. Transfer to a cutting board and let rest 10 minutes.
• Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.
• Dress salads and assemble dish:
• Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.
• Stir mint into chickpea salad.
• Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste. Sprinkle with almonds.
• Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.
• Toss lettuce with 1 tablespoon vinaigrette.
• Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.

FRUITY CHICKEN SALAD WITH TARRAGON

Steps:

• Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
• Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.