TARRAGON-WALNUT CHICKEN SALAD

TARRAGON-WALNUT CHICKEN SALAD image

Yield 4 servings

Number Of Ingredients 17

7 ounces farfalle
12 ounces cooked chicken breast, cut into 1/2-inch wide strips
pepper
3 plum tomatoes, each cut into 6 wedges
2 scallions, sliced
1 red or yellow pepper, julienned
1 jar hearts of palm, drained
red leaf lettuce
1/4 cup walnuts, coarsely chopped and toasted
Vinaigrette:
1/4 cup red wine vinegar
3 Tbsp walnut oil
2 Tbsp lemon juice
2 tsp Dijon mustard
1/4 cup parsley, minced
1 Tbsp tarragon, minced (or 1 tsp dried)
salt and pepper

Steps:

1. Prepare pasta according to package instructions. Drain, rinse in cold water, then drain again and set aside. 2. Whisk together the vinegar, walnut oil, lemon juice and mustard in a small bowl. Stir in remaining vinaigrette ingredients. Set aside. 3. Transfer pasta to a large bowl. Add chicken, tomatoes, scallions, peppers and hearts of palm. Toss to combine. Add the vinaigrette and toss again. Adjust seasonings. 4. Arrange leaf lettuce on serving plate. Mound salad on top. Sprinkle with walnuts and freshly ground pepper and serve.