Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto
A fresh and flavorful grilled chicken salad featuring homemade tarragon pesto, crisp vegetables, and grilled bread. The dish combines tender chicken breast with peppery radishes, cool cucumbers, and a bright lemon-tarragon dressing.
Ingredients
- •¼ cup fresh tarragon leaves
- •¼ cup fresh Italian parsley leaves
- •4 tablespoons pine nuts
- •5 teaspoons fresh lemon juice
- •2 teaspoons shallot
- •6 tablespoons olive oil
- •4 pieces boneless chicken breast halves
- •4 slices country-style French or sourdough bread
- •5 ounces mixed baby greens
- •1 cup radishes
- •1 cup Japanese cucumbers
Cooking Instructions
- 1.
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.
5 min
- 2.
Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.
3 min
- 3.
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.
25 min
- 4.
Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
5 min
- 5.
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.
7 min
