Tarragon is a herb which with its distinctive, yet subtle taste goes very well with chicken, fish, salads and sauces (the famous Béarnaise sauce is the classic example).
Equipment: stove top grill, or sauté pan or charcoal grill
Servings: Serves 2
- 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
- Marinate chicken breasts for 1-2 hr. in brine 3 TB (15ml) sea salt dissolved in 1 qt (950ml) water.
- This can be done in advance and helps to keep the breasts moist during cooking.
- Preferably grill the breasts on a low heat, 10 mins on each and then thinly slice length wise.
- Mix extra virgin olive oil with apple cider vinegar, salt, pepper, shallot, Dijon mustard.
- Arrange romaine on a plate, then sliced red onion, grapefruit, chicken and black olives.
- Garnish with tarragon sprigs.