Tarragon Chicken Salad
Servings Prep Time
4servings 20minutes
Cook Time
20minutes
Servings Prep Time
4servings 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.