Tarragon Chicken Salad
A light dressing made with tahini, lemon, and tarragon gives this chicken breast fillet salad plenty of flavor. Baby spinach and orange segments add freshness, and almonds contribute an appealing crunch.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 20minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 20minutes |
Ingredients
- 2 skinless chicken breast fillets
- 12 oz low-sodium chicken or vegetable broth
- 2 sprigs fresh tarragon
- 1 small lemon
- 3 whole black peppercorns
- 2 tbsp tahini paste
- Salt and freshly ground black pepper
- 1 medium head Belgian endive
- 5 oz baby spinach leaves
- 2 large oranges peeled and segmented
- 1/2 cup sliced almonds toasted
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Place chicken in a single layer in a shallow pan. Cover with broth. Remove leaves from tarragon sprigs; set aside. Lightly crush stalks, then add to pan. Using a vegetable peeler, remove a wide strip of rind from lemon. Add to pan with peppercorns.
- Place pan over moderate heat and bring broth to a boil. Reduce heat to a simmer, cover pan and cook 15 minutes, or until chicken is cooked through. Remove chicken from pan with a slotted spoon; let cool. Strain broth and reserve; discard stalks, rind, and peppercorns.
- To make dressing, whisk tahini with 4 tablespoons reserved broth. Add another 1 to 2 tablespoons if mixture is too thick. Squeeze juice from lemon; stir into dressing. Chop enough tarragon leaves to make 1 tablespoon. Add to dressing. Add salt and pepper to taste.
- Slice endive diagonally into thin pieces. Place on a large serving platter with spinach leaves. Add orange segments and toasted almonds. Slice chicken into wide strips and add to salad. Spoon dressing over salad.
