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Tarragon Grilled Chicken Fillets over Salad Recipe

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2 votes | 4562 views

This recipe is adapted from one in Steven Raichlen's BBQ USA, which he in turn borrowed from a restaurant in SOHO, Manhattan. The flattened and then grilled chicken was absolutely delicious. Almost unbeatable. The salad was a also very tasty, though we had to add a lot of extra greens to prevent the dressing from being too heavy. I've adjusted for that in the version below. We have four kids, ages 7-16, and they all ate an amazing amount. No leftovers! I hope you'll try it.

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Cook time:
Servings: 6
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Ingredients

Cost per serving $1.32 view details

Directions

  1. Rinse the chicken thighs and drain but do not fully dry. Place between two pieces of plastic wrap on a cutting board and pound to about 1/3 inch with a mallet.
  2. Put the garlic, salt, black pepper, and cayenne together in a non reactive bowl and mash into a rough paste with the back of a wooden spoon. Add the dijon mustard, tarragon, lime juice, balsamic vinegar and olive oil. Whisk rapidly until the sauce thickens and the oil is no longer separated.
  3. Place the chicken in a rimmed baking sheet or pan and spoon the sauce onto one side, then flip the chicken and spoon onto the other side. In total, you should use about 2/3 of the sauce as marinade leaving 1/3 for the salad. Make sure not to use the spoon that you use to ladle out the sauce to spread it on the chicken, since the remainder of the sauce will be used for the salad.
  4. While the chicken is marinating for about 30 minutes, chop the remaining herbs and tomatoes and place the tomatoes, then the greens, and last the chopped herbs (tarragon, basil or mint) into a large salad bowl and pour 1/2 of the remaining dressing on top. Wait to toss until the chicken is done. When you do toss, add more needed to get your desired taste. Preheat your grill to high.
  5. When the chicken is ready to cook, clean and oil the grill and grill the chicken for 2 1/2 minutes on each side. When I turned the chicken, I dipped it back in the marinading pan to soak up all the marinade.
  6. Chop the chicken in 1/4 to 1/2 inch thick strips and serve the chicken strips over the salad or next to the salad as you desire. Serve with a rustic french or Italian bread. We also sliced some good mozzarella and served it with the salad. Yum!
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Nutrition Facts

Amount Per Serving %DV
Serving Size 151g
Recipe makes 6 servings
Calories 387  
Calories from Fat 333 86%
Total Fat 37.74g 47%
Saturated Fat 5.69g 23%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 740mg 31%
Potassium 254mg 7%
Total Carbs 12.21g 3%
Dietary Fiber 1.5g 5%
Sugars 7.23g 5%
Protein 2.91g 5%

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Reviews

  • December 3, 2014
    I loved the simplicity and tasty recipe.
    That's why I love the site.
    I've cooked/tasted this recipe!

    Comments

    • ShaleeDP
      December 5, 2014
      I like this. It sounds good and looks good! It makes me hungry :D

      Leave a review or comment