Chicken Salad with Tarragon

    40 minutes

    Chicken simmered in stock with tarragon makes a delicious topping in this spinach salad recipe, especially when topped with orange segments and toasted almonds.

    27 people made this

    Serves: 4 

    • 2 skinless chicken breast fillets (about 300g)
    • 350ml salt–reduced chicken or vegetable stock
    • 2 long sprigs tarragon
    • 1 small lemon
    • 3 black peppercorns
    • 2 tablespoons tahini
    • salt and freshly ground black pepper
    • 1 medium head witlof or chicory
    • 150g baby spinach leaves
    • 2 large oranges, peeled and segmented
    • 1/2 cup flaked almonds, toasted

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place chicken in a single layer in a frying pan. Cover with stock. Remove leaves from tarragon sprigs; set aside. Lightly crush stalks with a rolling pin, then add to pan. Using a vegetable peeler, remove a wide strip of rind from lemon. Add to pan with peppercorns.
    2. Place frypan over moderate heat and bring stock to a boil. Reduce heat to a simmer, cover pan and cook 15 minutes, or until chicken is cooked through. Remove chicken from pan with a slotted spoon; leave to cool. Strain stock and reserve. Discard stalks, rind and peppercorns.
    3. To make dressing, whisk tahini with 4 tablespoons reserved stock. Add another 1 to 2 tablespoons if mixture is too thick. Squeeze juice from lemon; stir into dressing. Chop enough tarragon leaves to make 1 tablespoon. Add to dressing. Add salt and pepper to taste.
    4. Slice witlof diagonally into narrow pieces. Place on a large serving platter with spinach leaves. Add orange segments and toasted almonds. Slice chicken into wide strips and add to salad. Spoon on dressing.

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    Reviews in English (1)


    Quick & easy, very tasty  -  21 Dec 2009