Coonamessett Farm

Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto
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Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto

Ingredients

  • 1/4 cup (packed) fresh tarragon leaves plus 2 teaspoons chopped
  • 1/4 cup (packed) fresh Italian parsley leaves
  • 4 tablespoons pine nuts, divided
  • 5 teaspoons fresh lemon juice, divided
  • 2 teaspoons chopped shallot
  • 6 tablespoons (or more) olive oil, divided, plus additional for brushing
  • 4 boneless chicken breast halves
  • 4 1/2-inch-thick slices country-style French or sourdough bread
  • 1 5-ounce package mixed baby greens
  • 1 cup thinly sliced radishes (from 1 large bunch)
  • 1 cup thinly sliced Japanese cucumbers (about 1 1/2)

Preparation

Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.

Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.

Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil. Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.

Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.

Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.