Looking for the perfect dish to bring to your next party? Summer is all about sizzling sidewalks and salads that help you cool down, and we think we’ve found the perfect one to fit that bill. We stumbled upon William Sonoma’s amazing food blog, Taste (how have we not heard about this blog until now?! There are so many amazing recipes we’re dying to try!), and there was this gorgeous Lemon Tarragon Chicken Salad, calling our name.
Here’s how to make it.
Chopped Chicken Salad with Lemon-Tarragon Dressing
1 skinless, boneless chicken breast half, about 1/2 lb. (250 g.)
1 1/2 cups (12 fl. oz./375 ml.) chicken broth, or as needed
For the lemon-tarragon dressing:
1 1/2 Tbs. fresh lemon juice, plus more if needed
2 tsp. minced fresh tarragon
1 tsp. Dijon mustard
1 small clove garlic, minced
2 1/2 Tbs. olive oil
Salt and freshly ground pepper
1/4 lb. (125 g.) romaine lettuce heart, chopped
1/4 small fennel bulb, trimmed and chopped
6 small fresh mushrooms, chopped
5 radishes, chopped
1 small carrot, peeled and chopped
1/4 small head radicchio, chopped
1/4 small red onion, chopped
To make:
In a small saucepan over medium heat, combine the chicken breast half and the 1 1/2 cups (12 fl. oz./375 ml.) broth, or as needed to cover. Bring to a simmer, adjust the heat to keep the broth just below a simmer, and cook, uncovered, until the chicken is just cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken breast to a cutting board. When the chicken is cool, cut it into small, neat pieces.
To make the dressing, in a bowl, whisk together the 1 1/2 tablespoons lemon juice, tarragon, mustard and garlic. Add the olive oil in a thin stream, whisking constantly until the dressing is well blended. Season with salt and pepper to taste. Set aside to allow the flavors to blend.
In a large bowl, combine the romaine, fennel, mushrooms, radishes, carrot, radicchio and red onion.
Add the chicken to the dressing and stir to coat. Add the chicken and all the dressing to the vegetables and toss well. Taste and adjust the seasoning with lemon juice and serve. Serves 2.
