Recipe: Chicken, Tarragon and Grapefruit Salad

Ingredients:

• 2 chicken breasts
• 1 medium romaine salad, washed and roughly chopped
• 1 small red onion, peeled, cut in half, and thinly sliced
• 1 small shallot, peeled, crushed and minced
• 1 large red grapefruit, peeled and segmented (if you can find a pomelos, it’s less bitter)
• 2 heaping TB (45ml) fresh tarragon, finely chopped + tarragon sprigs to garnish, or if not available, 1 heaping TB (15ml) dried tarragon. This herb is much better fresh.
• ½ cup extra virgin olive oil
• 2 tsp Dijon mustard
• 2 TB apple cider vinegar
• ½ tsp sea salt or more to taste
• black pepper, coarsely ground
• ¼ cup black olives, pitted and cut in half

1. Marinate chicken breasts for 1-2 hr. in brine 3 TB (15ml) sea salt dissolved in 1 qt (950ml) water.
2. This can be done in advance and helps to keep the breasts moist during cooking.
3. Preferably grill the breasts on a low heat, 10 mins on each and then thinly slice length wise.
4. Mix extra virgin olive oil with apple cider vinegar, salt, pepper, shallot, Dijon mustard.
5. Arrange romaine on a plate, then sliced red onion, grapefruit, chicken and black olives.
6. Garnish with tarragon sprigs.

Enjoy!