| Tarragon Chicken Salad w/Asparagus
2 cups of mayonnaise or creamy salad
2/3 cup of minced fresh tarragon
1/4 cup of fresh lemon juice, divided
4 Skinless, boneless chicken
1 tablespoon of Vegetable oil
2 teaspoons of coarse ground black pepper
1 pound of fresh asparagus, trimmed
1/2 pound of fresh spinach leaves,
1 large Ripe pear
3 tablespoons of the lemon juice. |
|
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
|
