Grilled Chicken Salad With Radishes, Cucumbers, And Tarragon Pesto Recipe

Name: Grilled Chicken Salad With Radishes, Cucumbers, And Tarragon Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (packed) fresh tarragon leaves plus 2 teaspoons chopped; 1/4 cup (packed) fresh Italian parsley leaves; 4 tablespoons pine nuts, divided; 5 teaspoons fresh lemon juice, divided; 2 teaspoons chopped shallot; 6 tablespoons (or more) olive oil, divided, plus additional for brushing; 4 boneless chicken breast halves; 4 1/2-inch-thick slices country-style French or sourdough bread; 1 5-ounce package mixed baby greens; 1 cup thinly sliced radishes (from 1 large bunch); 1 cup thinly sliced Japanese cucumbers (about 1 1/2)

Servings: persons

1/4 cup (packed) fresh tarragon leaves plus 2 teaspoons chopped
1/4 cup (packed) fresh Italian parsley leaves
4 tablespoons pine nuts, divided
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot
6 tablespoons (or more) olive oil, divided, plus additional for brushing
4 boneless chicken breast halves
4 1/2-inch-thick slices country-style French or sourdough bread
1 5-ounce package mixed baby greens
1 cup thinly sliced radishes (from 1 large bunch)
1 cup thinly sliced Japanese cucumbers (about 1 1/2)

1
Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.
2
Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.
3
Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil. Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.
4
Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
5
Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup (packed) fresh tarragon leaves plus 2 teaspoons chopped, 1/4 cup (packed) fresh Italian parsley leaves, 4 tablespoons pine nuts, divided, 5 teaspoons fresh lemon juice, divided, and more.

Yes, Grilled Chicken Salad With Radishes, Cucumbers, And Tarragon Pesto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Salad With Radishes, Cucumbers, And Tarragon Pesto

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