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Recipe Detail Page
Chicken and Asparagus Salad with Creamy Tarragon Dressing
Early Summer 2009
Chicken and tarragon are old friends and here they combine with the season’s first asparagus for a light main-course salad that’s packed with flavour.
Serves 4
4 cups (1 L) low-sodium chicken broth
1 small onion, peeled and quartered
1 sprig tarragon
1 bay leaf
4 boneless, skinless chicken breasts, about 6 oz (175 g) each
1 lb (500 g) asparagus, trimmed
Salt and freshly ground pepper
1 cup (250 mL) frozen peas
Dressing
1⁄4 cup (50 mL) plain yogurt
1⁄4 cup (50 mL) mayonnaise
1⁄4 cup (50 mL) olive oil
1⁄4 cup (50 mL) white wine vinegar
1 tbsp (15 mL) drained capers, minced
2 tsp (10 mL) finely minced fresh tarragon
1 tsp (5 mL) Dijon mustard
1⁄2 tsp (2 mL) minced garlic
1⁄2 tsp (2 mL) granulated sugar
1⁄4 tsp (1 mL) salt
1⁄4 tsp (1 mL) freshly ground pepper
6 cups (1.5 L) washed and dried watercress, tough stems discarded
1⁄4 cup (50 mL) toasted pine nuts
1. In a large deep skillet, combine chicken broth, onion, tarragon and bay leaf.Bring to a boil over high heat. Reduce heat to medium-low; simmer, covered, for 15 minutes for flavours to blend.
2. Add chicken breasts to skillet. Increase heat to medium-high; bring to a boil. Reduce heat to medium; cook, covered, for 6 minutes, turning once. Remove the skillet from the heat; let chicken breasts cool in poaching liquid for 20 minutes. Remove chicken from skillet; refrigerate until ready to serve. (Poaching liquid can be strained then refrigerated for up to 3 days or frozen for up to 1 month and used in recipes that call for chicken stock.)
3. Put asparagus in a steamer set over a saucepan of simmering water; sprinkle with salt and pepper to taste. Steam for 4 minutes. Add peas to steamer; steam for a further 2 minutes, until asparagus and peas are just tender. Remove steamer from the saucepan; let vegetables cool to room temperature. Set asparagus aside on a plate.
4. Slice the chicken breasts crosswise into thin diagonal slices. In a large bowl, gently toss together chicken and peas.
5. For dressing, whisk together yogurt, mayonnaise, 2 tbsp (25 mL) olive oil,2 tbsp (25 mL) vinegar, the capers, tarragon, mustard, garlic, sugar, salt and pepper until smooth. Set aside2 tbsp (25 mL) dressing; add the remaining dressing to chicken mixture and toss gently.
6. In a separate large bowl, toss watercress with remaining oil and vinegar and a pinch each of salt and pepper. Divide watercress among 4 dinner plates; top with chicken mixture, dividing evenly. Garnish with asparagus; drizzle asparagus with reserved dressing. Sprinkle each salad with pine nuts. Serve at once.
Serves 4
