| 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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