Tarregon chicken salad
Recipe by Michele Poole
Salad
1 chicken breast 0r I used 4 boneless skinless thighs
1/4 tsp salt
1/4 tsp pepper
2 tsp olive oil
1/4 tsp tarragon
6 cups mixed greens
1 cup cooked quinoa
1/4 cup sliced almonds toasted
1/4 cup dried cranberries
1 apple sliced
Dressing
2 cloves of garlic
1/1/3 tbsp whole grain dijon mustard ( I used Smak Dab Wine and Herb whole grain mustard)
1/4 cup champagne vinegar ( I used apple cider vinegar)
2 tbsp chardonnay
1 tsp honey
1 tsp dried tarragon
1 pinch salt
1 pinch pepper
Cooked Quinoa
1 cup quinoa
2 cups water
Prep. Time → 15 min
Cook Time → 15 min
1. Pre heat the oven to 400
Sprinkle the chicken on both sides with salt, pepper and tarragon. Heat oil in a small ovenproof skillet over medium high heat. When pan is very hot, add the chicken and sear for 1-2 min on each side, until it starts to brown. Transfer the pan to the hot oven and cook for additional 10 min or until the chicken is cooked through. Remove the chicken from the oven and let it rest on a cutting board
2. In a small a small bowl or glass measuring cup combine the garlic, mustard, vinegar, chardonnay, honey, tarregon, salt and pepper. Whisk to combine. Set aside
3. for the salad, combine the lettice, quinoa, and apples ( I layered). Slice the chicken crosswise and rest it on top of the salad. Sprinkle with cranberries and almonds. Drizzle the dressing over and serve.
4. Cooked Quinoa
Rinse the quinoa thoroughly for 1-2 min, using a fine mes sieve
Combine quinoa in a saucepan with water
Bring to a boil, then reduce heat to low
Cove the pot and simmer for about 15 min until the water has been completely absorbed
Remove saucepan from heat and let sit, covered, for 5 min
Fluff with fork
main courses April 23, 2022 16:12
Author Garlic+Zest
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