MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Salad w/Creamy Tarragon-Shallot Dressing
Categories: Poultry, Mushrooms, Vegetables, Herbs
Yield: 4 Servings

4 Skinned, boned chicken
- thighs
1/8 ts (ea) salt & black pepper
8 oz Fresh green beans; trimmed
- cooking spray
1 1/2 c Sliced fresh mushrooms
6 c Torn butterhead lettuce
4 lg Hard-cooked eggs; thin
- sliced
3/4 c Grape or cherry tomatoes;
- halved (opt)

MMMMM----------------CREAMY TARRAGON-SHALLOT DRES---------------------
1/3 c Buttermilk
2 tb Light mayonnaise
1/4 c Finely chopped shallots
1 tb Snipped fresh tarragon
1/8 ts Salt
ds Black pepper

In a small bowl whisk together buttermilk and mayonnaise.
Stir in shallots, tarragon, salt, and pepper.

Trim fat from chicken. Sprinkle chicken with the salt and
pepper. For a charcoal or gas grill, grill chicken thighs
on the rack of a covered grill directly over medium heat
for 12 to 15 minutes or until no longer pink, turning once
halfway through grilling time. Slice chicken thighs into
strips. Set aside.

Meanwhile, fill a large saucepan about two-thirds full
with water. Bring to boiling. Add green beans; cook for 3
minutes. Using a slotted spoon, transfer green beans to a
large bowl of ice water; cool for 5 minutes. Drain; allow
to dry on a paper towel-lined tray. Preheat a grill wok
directly over medium heat for 5 minutes. Coat green beans
with cooking spray; toss to coat evenly. Add beans and
mushrooms to grill wok. Cover and grill about 8 minutes or
until tender and lightly charred, stirring occasionally.

To serve, divide torn lettuce among four serving plates.
Top with green beans, cooked mushrooms, sliced eggs, and,
if desired, tomatoes. Arrange grilled chicken strips on
salads. Drizzle with Creamy Tarragon-Shallot Dressing.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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... Good taste is timeless; Good times are often tasteless.
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