Chicken Breast and Tarragon Salad

Salads | European cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, chef at a local American restaurant.

Ingredients

Skin-On Chicken Breasts - 1 piece
Eel - 0.7 oz
Young Spinach "Belaya Dacha" - 0.7 oz
Romaine lettuce - 0.7 oz
Cucumbers - 1.1 oz
Radish - 1.1 oz
Meyer Lemon Juice - 0 fl oz
Olive Oil - 0 fl oz
Salt - to taste
Croutons - 0.7 oz
Pesto - 1.1 oz
Pistachios - 0.4 oz
Chervil - 1 sprig

Step by Step guide

Step 1

Slice the cucumber and radish into thin rounds; a mandoline slicer is convenient for this.

Step 2

Place the cucumber and radishes in a bowl, tear the lettuce and romaine leaves by hand and add them. Dress with lemon juice and olive oil, and season with salt to taste.

Step 3

Spread the tarragon pesto on the bottom of a plate, then add a portion of salad leaves on top, followed by the coarsely chopped boiled chicken breast and the remaining salad. Sprinkle with pine nuts and croutons. Garnish with chervil sprigs, if desired.