Tuesday, September 16, 2008

Chicken Tarragon Salad

It's salad time....the sun is beginning to shine and hopefully we can have some out door BBQ's.
Once again, there's nothing like a fresh tossed salad to complement any kind of barbecued meat.
Over the past years, since the children have left home, salads, have been one of our staple foods in the house. I always enjoy sharing other people's salads. What a treat. Sometimes when we've dined out, it's always a treat when the chef, shares some secrets with you.
This recipe comes from one of our finest dining restaurants way back in 1980's. It was called the "Harvester's Four," and they had a European chef, Jurgeon.
He has shared several with me and they are always my families favorites.

Go to your favorite market, or pick from your garden. I always love to get the freshest vegetables.

Julienne all the vegetables. I love those fresh colors. Bright and colorful.

I make most of my own dressings and have found the little Braun mixer to be a favorite for mixing the dressing for the right consistency.

Don't forget the freshly cut up Tarragon. That's the most important flavor. I made this on Sunday and just threw the freshly chopped tarragon right into the salad. There's nothing like savoring the taste of fresh tarragon. Now is the perfect time to plant those fresh herbs.

Chicken Tarragon
  • 4 deboned chicken breasts
  • 2 green peppers
  • 2 red peppers
  • 2 Romain heads lettuce
  • 1 bunch onion greens
  • 1 red Spanish onion
  1. Fry Chicken at 375 for 20-30 min. I always BBQ
  2. Julienne (cut long thin strips) peppers, onions
  3. Cut lettuce into bite size pieces.
Dressing ~ Tarragon Dressing.
  • 2 TBSP vinegar & tarragon (I love to use fresh tarragon from my garden.)
  • 2 TBSP lemon juice
  • 1 tsp. Dijon mustard
  • 1/2 tsp. Worcester Sauce
  • 10 TBSP unsaturated oil (I use Olive Oil)
When the chicken is cooled, cut into julienne strips and lay them on top of the salad. It's a full meal deal.
Pour the dressing over the salad and watch it disappear. "Mom, why don't you make more?"
Of course you can serve some of Marg's Health Buns



  1. this salad looks great.....a definate one to try. i love making my own dressings....they can't be beat.

  2. Yummm! I think I need to plant tarragon...that one is missing from my herb garden. Your salad looks most inviting...especially on a day like today.

  3. Oh Marg. . we had a salad for lunch that looked. . .similar. .but not as good. I used some sliced rotisserie chicken from the store but the veggies looked the same. .but your dressing looks so yummy.

  4. yum...it was definitely 'time' for a good salad to appear! Thanks Marg!

  5. I remember the restaurant you mentioned and I know the food was very good! I've grown to love homemade dressings too! Tarragon is a new herb for me to get now.

  6. This salad will be good..I can see that without trying it. I too must get some tarragon.

  7. I know that most of us are not used to Tarragon. Our moms would look at us cross-eyed, but you can sometimes find it fresh in your local market, but usually in dried packages.
    Of course fresh tarragon is the best, that's why I plant it in early spring.

  8. Hee Hee Marg...love your 'cross-eyed' comment...but you are right....salt, pepper, parsley and summer savoury...oh yes and dill...that might have been the extent of the herbs our mom's were used to

  9. yum a new salad to add the palate