Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto

Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto
Photo by José Picayo

Ingredients

  • plus 2 teaspoons
  • plus additional for brushing
  • ¼ cup (packed) fresh Italian parsley leaves
  • 4 1/2-inch-thick slices country-style French or sourdough bread
  • 1 5-ounce package mixed baby greens
  • 5 teaspoons fresh lemon juice
  • 2 teaspoons shallot
  • + 6 more ingredients
    • 4 tablespoons pine nuts
    • 1 cup radishes
    • 4 boneless chicken breast halves with skin
    • 1 cup Japanese cucumbers
    • 6 tablespoons (or more) olive oil
    • ¼ cup (packed) fresh tarragon leaves

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....

View full recipe at Epicurious

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