Tarragon Chicken Salad with Green Apple & Raspberry Vinaigrette

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Yield: 4 Salads

4 each Chicken breasts, about 3-4oz each, flattened slightly

To taste Kosher salt and freshly ground black pepper

1 Tbsp. Olive oil

1 Tbsp Dijon mustard

1-1/2 Tbsp Tarragon, roughly chopped

1 large head Bibb lettuce, torn in bite size pieces (about 6oz. weight)

1 recipe Raspberry Vinaigrette (recipe follows)

1 each Granny smith apple, cut into matchstick size pieces (at the last minute)

1 pint Raspberries (6oz. weight, about 8 per person)

¼ cup Marcona almonds, toasted and roughly chopped

1. Heat a non-stick skillet with a lid over medium-high heat. Season the chicken with salt and pepper on both sides, add the olive oil to the pan and sear the breasts until golden. Turn, sear the other side, cover and remove from the heat. The chicken will finish cooking in the hot pan. (Be sure to check for doneness before serving). Transfer to a plate to cool. Brush chicken with the mustard and sprinkle with the tarragon; set aside

2. Toss the lettuce with some of the vinaigrette, adding a pinch of kosher salt. Divide lettuce between four plates. Slice the chicken against the grain and serve one breast per salad. Sprinkle the green apple and raspberries all around the chicken. Drizzle a bit more vinaigrette around the plate and apples; finish with the almonds.

Raspberry Vinaigrette

Yield: approx. 1/2 cup

1 small Shallot, chopped

1 tsp Dijon mustard

1 cup (1/4 lb) Fresh raspberries

1 Tbsp. Rice vinegar

2 Tbsp Vegetable oil

1 tsp Honey

to taste Kosher salt and freshly ground black pepper

1. Combine in a blender and puree; taste for seasoning.