| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Chicken, Salads | 4 | Servings | |
INGREDIENTS
| 2 | c | Mayonnaise or creamy salad dressing |
| 2/3 | c | Minced fresh tarragon |
| 1/4 | c | Fresh lemon juice, divided |
| 4 | Skinless, boneless chicken breast halves | |
| (1 1/2 pounds) | ||
| 1 | tb | Vegetable oil |
| 2 | ts | Coarse ground black pepper |
| 1 | lb | Fresh asparagus, trimmed |
| 1/2 | lb | Fresh spinach leaves, trimmed |
| 1 | lg | Ripe pear |
| In a small bowl, whsk together mayonnaise, tarragon, and | ||
| 3 | tb | Of the lemon juice. |
INSTRUCTIONS
Rub chicken breasts with the oil; sprinkle with pepper. Place chicken on grill about 6 inches from medium coals. Grill, turning once, for 6 to 7 minutes or until tender. (Note: Chicken can also be poached, broiled, or pan sauteed, if you wish.) Cut into 1-inch chunks; place in bowl. Add 1 cup of the tarragon dressing; mix lightly to coat. Chill salad and remaining dressing. In a large skillet, cook asparagus, uncovered, with enough boiling water to cover, 7 minutes or just until tender. Plunge spears into cold water to stop cooking; drain well and chill. Line a large serving platter with spinach leaves. Mound the chicken salad in the center. Arrange asparagus, dividing evenly on platter. OR: Arrange ingredients evenly on 4 large dinner plates. Slice pear thinly and brush with remaining 1 tablespoon of the lemon juice. Arrange slices, slightly overlapping, attractively on platter or plates. Place remaining tarragon dressing in a small bowl (thin with a little milk if necessary) and pass at table. Makes 4 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ] Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27, 1999
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