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 For a special luncheon or light dinner, this Spring salad will enlighten your taste buds. Pair with a super fruity Sangria made with white wine instead of the traditional reds.
Tarragon Chicken Salad
Ingredients:
2 Boneless Chicken Breasts
2 Oz. Ham Slices
Salt & Pepper To Taste
1 Tablespoon Oil
3 Oz of Cream Cheese
2 Tablespoons Milk
1 Teaspoon Tarragon Vinegar
1/2 Teaspoon Sugar
1/8 Teaspoon Tarragon
1/2 Head Boston Lettuce
2 Belgian Endives
2 Small Tomatoes
1 Small Cucumber
Radishes for Garnish
Lemon Dressing (see recipe)
Lemon Dressing:
In small bowl with wire whisk, stir 1/3 cup salad oil, 1/4 cup lemon juice, 2-1/2 teaspoons sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper until well blended. Cover and refrigerate.
Preparation:
Cut each breasts horizontally to make a pocket. Place a ham slice in each and fold. Season breasts with salt and pepper. Over medium heat, cook chicken until lightly brown and cooked through. Drain on paper towel and refrigerate for 2 hours. Prepare Tarragon Sauce: Blend cream cheese, milk, vinegar, sugar, tarragon and salt and pepper until smooth. Cover and refrigerate. To serve, arrange endive, tomatoes, cucumber and chicken on lettuce. Top each breast with Tarragon Sauce to cover completely. Pour Lemon Dressing over vegetables. |
