Grilled chicken salad with radishes, cucumbers, and tarragon pesto
Indulge in the flavors of summer with a delightful grilled chicken salad featuring zesty radishes, crisp cucumbers, and fragrant tarragon pesto.
Ingredients:
- 1/4 cup (packed) fresh tarragon leaves plus 2 teaspoons chopped
- 1/4 cup (packed) fresh Italian parsley leaves
- 4 tablespoons pine nuts, divided
- 5 teaspoons fresh lemon juice, divided
- 2 teaspoons chopped shallot
- 6 tablespoons (or more) olive oil, divided, plus additional for brushing
- 4 boneless chicken breast halves
- 4 1/2-inch-thick slices country-style French or sourdough bread
- 1 5-ounce package mixed baby greens
- 1 cup thinly sliced radishes (from 1 large bunch)
- 1 cup thinly sliced Japanese cucumbers (about 1 1/2)
- 39.0 g fat
- 6.5 g saturated fat
- 119.1 mg cholesterol
- 18.1 g carbohydrates
- 3.3 g dietary fiber
- 3.6 g total sugars
- 14.8 g net carbohydrates
- 47.1 g protein
Instructions:
- Combine 1/4 cup of tarragon leaves, parsley, 2 tablespoons of pine nuts, 1 teaspoon of lemon juice, and shallot in a small food processor; pulse until roughly chopped. While the processor is running, slowly drizzle in 3 tablespoons of olive oil. Season the pesto with salt and pepper according to your taste. If needed, you can add more olive oil gradually to achieve desired consistency.
- In a small bowl, mix together 2 teaspoons of chopped tarragon, the remaining 4 teaspoons of lemon juice, and 3 tablespoons of oil. Season the dressing with salt and pepper to your liking.
- Heat the grill to medium-high. Coat both sides of the chicken breasts with oil and season with salt and pepper. Grill the chicken until grill marks appear, the skin is crispy, and the chicken is fully cooked, which should take around 7 to 8 minutes per side. Transfer the chicken to a cutting board and let it rest for 5 minutes. Brush both sides of the bread with oil using a clean brush. Season with salt and pepper. Grill the bread until it develops dark-brown grill marks on both sides, approximately 2 to 3 minutes per side.
- In a large bowl, combine greens, radishes, and cucumbers. Toss the salad with the prepared dressing. Season with salt and pepper to your taste. Divide the salad evenly among 4 plates.
- Slice the grilled chicken breasts horizontally into 1/3-inch-thick slices. Place one sliced chicken breast on top of the salad on each plate. Drizzle the tarragon pesto over the chicken slices. Sprinkle the remaining 2 tablespoons of pine nuts over the salads. Serve with the grilled bread slices.
Summary:
- Calories: 2978 kcal
- Fat: 128 g
- Protein: 150 g
- Carbs: 314 g
- Potassium: 3197 mg
- Magnesium: 455 mg