Tarragon Chicken Salad with Crispy Lettuce Recipe
A light French-style salad with juicy pieces of chicken, fresh tarragon and crisp lettuce – something between a proper lunch and a hearty sandwich, just without the bread. In France, salads like this are often eaten as a quick weekday lunch, especially in offices, because they’re easy to pack into a lunchbox. The yogurt- and mustard-based dressing makes the dish filling but not heavy.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
Ingredients
- chicken breast - 350 g
- butterhead lettuce or mixed salad leaves - 1 piece
- tomato medium, for salad - 2 pieces
- cucumber long, greenhouse - 0.5 pieces
- shallot small - 1 piece
- tarragon fresh, finely chopped; if using dried, use half as much - 2 tablespoons
- plain yogurt thick - 120 g
- mayonnaise - 1 tablespoon
- Dijon mustard - 1 teaspoon
- lemon juice freshly squeezed - 1 tablespoon
- olive oil for frying the chicken - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
chicken
Preparation
- Trim the chicken breast of any sinew, pat dry with paper towel and cut into bite-sized cubes. Season with salt and pepper.
- Heat the olive oil in a frying pan over medium heat. Add the chicken and fry for 8–10 minutes, stirring often, until the pieces are golden on the outside and no longer pink in the centre. Set aside to cool slightly.
- Tear the lettuce into smaller pieces, wash thoroughly and dry very well (ideally in a salad spinner or on paper towels).
- Cut the tomatoes into wedges, the cucumber into half-slices, and the shallot into very thin slivers.
- In a bowl, mix the yogurt, mayonnaise, mustard, lemon juice and chopped tarragon. Season with a pinch of salt and pepper. The dressing should be smooth and slightly tangy.
- Put the lettuce into a large bowl, add the tomatoes, cucumber, shallot and the warm or completely cooled chicken.
- Pour the tarragon yogurt dressing over everything and gently toss with your hands or large spoons so as not to crush the lettuce.
- Taste and, if needed, season with extra salt, pepper or a few drops of lemon juice. Serve immediately.
Storage
In fridge:
1 days
Freezing:
No
If the salad is already dressed, it’s best eaten the same day, as the lettuce will soften. Undressed components (cooked chicken, chopped vegetables, and dressing in a separate jar) can be stored in the fridge for up to 2 days and combined just before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
