People who know I have a blog are always asking don't you ever share salads. My response is sure sometimes. What they don't understand is everyday hubby and I have a salad for lunch and usually I cook dinner so to have two salads in one day is unusual. Last week I made this low cal chicken and it was so good that I had a few breasts left over to use on this salad. Be sure and come back and check out the low cal fried chicken (baked) on Wednesday. It was perfect on this salad it added flavor and it was easy to fix. I will admit I should of got out the food processor to make the tarragon pesto next time for sure. I just used my hand processor not recommended. What a great taste for spring. I found this recipe in the April 09 Bon Appetit magazine. Grilled Chicken Salad with Radishes, Cucumber, and Tarragon Pesto
1/4 cup packed fresh tarragon leaves plus 2 teaspoons chopped
1/4 cup packed fresh Italian parsley leaves
4 tablespoons pine nuts, divided
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot
6 tablespoons(or more) olive oil, divided,plus additional for brushing
4 boneless chicken breast halves with skin
4 1/2-inch thick slices country style French or sourdough bread
1 5-ounce package mixed baby greens
1 cup thinly sliced radishes
1 cup thinly sliced Japanese cucumbers
Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; (I would use big) 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 breast on both sides with oil. Sprinkle with salt and pepper. Grill until grill mark 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 side, 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 breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoon pine nuts over salads. Serve with grilled bread slices.
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