Red Leaf & Cabbage Salad with Grilled Tarragon Chicken

Red Leaf & Cabbage Salad with Grilled Tarragon Chicken
Photo by Scott Phillips

Ingredients

  • 1/3 cup plus 1 Tbs. extra-virgin olive oil
  • 1 Tbs. honey
  • 5 Tbs. chopped fresh tarragon
  • 1 cup shredded red cabbage (about ¼ small head)
  • 1 large shallot, finely chopped
  • 2 Tbs. red-wine vinegar
  • Kosher salt and freshly ground black pepper
  • + 5 more ingredients
    • ½ cup toasted slivered almonds
    • 3 oz. crumbled blue cheese (¾ cup)
    • 4 boneless, skinless chicken breast halves
    • 2 Tbs. plus 1 tsp. Dijon mustard
    • 1 head red leaf lettuce, washed, dried, and torn into bite-size pieces (about 10 cups)

Heat a gas grill to medium. Put the lettuce and cabbage in a large bowl, cover with a damp paper towel, and refrigerate. In a small bowl, whisk the vinegar with 2 Tbs. of the tarragon, 1 tsp. of the mustard, 1 tsp. of the honey, and the shallot. Whisk in 1/3 cup of the oil and season with salt an...

View full recipe at Fine Cooking

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