Grilled Chicken Salad with Tarragon Sauce

Description

If in the evening at the dacha you want something more refined than the usual grilled chicken, but just as easy to prepare, remember this salad. Grilled chicken salad with tarragon (tarragon) is a hearty dish with fantastic flavor.

Cooking

Step 1

Set aside 3 sprigs of tarragon, put the rest in a blender bowl. Add parsley, 2 tbsp. l. pine nuts, 1 tsp lemon juice and peeled shallots. Grind the mass with a blender, at the end pour in 3 tbsp. l. olive oil. Season with salt and pepper. If the mass is too thick, add a little more olive oil or a couple of tablespoons of water.

Step 2

Season the chicken fillet with salt and pepper and brush both sides with olive oil. Roast the fillets over hot coals for 6-8 minutes. on each side (or on a grill pan for 4 minutes). Remove from heat, cover with foil and let sit for 5 minutes.

Step 3

Brush the slices of bread with butter, rub with garlic, lightly salt and pepper. Toast the bread over the coals or under the grill until golden brown.

Step 4

For dressing, separate the leaves from the remaining tarragon and chop very finely. Add lemon juice and 3 tbsp. l. olive oil, salt, pepper and mix well. Cut the radishes and cucumbers into circles, chop the greens. Mix vegetables and herbs with dressing, salt and pepper.

Step 5

Cut the chicken fillet crosswise into slices. Divide the salad among plates. Put the chicken fillet on top. Put 1 tsp on the fillet. green sauce. Sprinkle the salad with the remaining nuts. Spread the toasted bread over and serve immediately.