Chicken Cucumber Salad With Tarragon Recipe
Would you like to try a highly appreciated chicken cucumber salad with tarragon recipe? This chicken cucumber salad with tarragon when served as a side dish will bring happiness in your dining room. The goodness of chicken makes chicken cucumber salad with tarragon a great treat. It would be a sin to not try this sinfully delicious chicken cucumber salad with tarragon recipe.
Ingredients
2 skinless, boneless chicken breast halves
1/4 cup (loosely packed) fresh tarragon or 1 1/2 teaspoons dried
1/2 cup chicken broth
2 cloves garlic, minced or crushed through a press
1/4 teaspoon black pepper
1 medium cucumber
1 large red bell pepper
1 tablespoon olive or other vegetable oil
1 tablespoon rice wine vinegar or white wine vinegar
1/3 cup plain yogurt
1/2 teaspoon salt
8 Boston lettuce leaves
Directions
1 Cut: the chicken breasts across the grain into thin slices. Mince the tarragon.
2 In a medium saucepan, bring the chicken broth, half of the tarragon, the garlic and black pepper to a boil over medium-high heat. Add the chicken slices and return to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken is cooked through, about 7 minutes.
3 Meanwhile, peel the cucumber and cut into small cubes. Coarsely chop the bell pepper.
4 In a small bowl, combine the oil, vinegar, yogurt, salt and remaining tarragon.
5 Transfer the chicken to a serving bowl (discard the broth or reserve for another use). Add the cucumber, bell pepper and yogurt dressing, and toss to combine.
6 Line individual serving plates with 2 lettuce leaves and spoon the salad on top.
2 In a medium saucepan, bring the chicken broth, half of the tarragon, the garlic and black pepper to a boil over medium-high heat. Add the chicken slices and return to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken is cooked through, about 7 minutes.
3 Meanwhile, peel the cucumber and cut into small cubes. Coarsely chop the bell pepper.
4 In a small bowl, combine the oil, vinegar, yogurt, salt and remaining tarragon.
5 Transfer the chicken to a serving bowl (discard the broth or reserve for another use). Add the cucumber, bell pepper and yogurt dressing, and toss to combine.
6 Line individual serving plates with 2 lettuce leaves and spoon the salad on top.
