Today is day two of my salad week.
I worked this recipe around some pretty looking fresh tarragon I found in the supermarket. I love the classic flavors of chicken, tarragon and grapes in Chicken Veronique. What I don't love is the typical cream laden sauce. Many salad versions I've seen called for heavy mayo - another heavy ingredient I'm trying to avoid. I've created a lighter version that I think tastes just as delicious. It's only been two days of salads-I'm not craving heavy cream sauces...yet.
Chicken Salad Veronique
4 boneless skinless chicken breast halves
Water for poaching
1 teaspoon salt
8 cups mesclun greens
1 cup halved red grapes
2 tablespoons coarsely chopped walnuts
3 tablespoons champagne vinegar
2 tablespoon extra virgin olive oil
1 tablespoon water
1 teaspoon finely chopped shallot
1/4 teaspoon white pepper (preferably fresh ground)
1/4 teaspoon coarse salt (such as French Grey)
1 tablespoon finely chopped fresh tarragon
Place the chicken in a shallow saucepan with a lid and add enough water to just cover the chicken. Add 1 teaspoon of salt to the water. Bring water to a boil over medium high heat. Cover the pan, remove from the heat and let sit for 15 minutes. Remove chicken from the water and transfer to a cutting board. Carve the chicken into 1/2 inch thick slices
Divide the greens between 4 serving plates; fan the chicken over the greens. Top each salad with grapes and walnuts.
For the vinaigrette: whisk together the vinegar, oil, shallot, pepper, salt and tarragon. (You may use a small blender if you would prefer).
Drizzle vinaigrette over chicken and greens.
Yield: 4 salads