Best Tarragon Grilled Chicken With Green Bean Salad Recipes

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GRILLED CHICKEN SALAD WITH GREEN BEANS, CAPERS AND OLIVES



Grilled Chicken Salad With Green Beans, Capers and Olives image

The key to a moist, juicy grilled boneless chicken breast is simple but crucial: Keep the heat moderate and don't overcook the chicken. Skin-on chicken is ideal. (It's not always easy to find; sometimes you'll see skin-on breasts that have breastbone and ribs attached, which you can easily remove. Or ask a butcher.) If boneless, skinless chicken is your only option, that's fine, but proceed with care and adjust the cooking time on the grill to about 3 minutes per side. Cook the chicken breasts just before making the salad and let them rest for a few minutes when they come off the grill, so juices can redistribute. Slice the meat on an angle while it's still slightly warm.

Provided by David Tanis

Categories     salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 22

4 boneless chicken breasts, preferably skin-on, trimmed (about 6 ounces each)
Salt and pepper
Zest of 1 lemon
1 teaspoon chopped rosemary
1/2 teaspoon grated garlic
2 tablespoons extra-virgin olive oil
Pinch of crushed red pepper flakes
3 tablespoons lemon juice
1/2 teaspoon grated garlic
1 teaspoon Dijon mustard
1 tablespoon chopped capers
3 tablespoons extra-virgin olive oil
Salt and pepper
1 cup pitted Niçoise olives
1/2 teaspoon grated garlic
2 tablespoons extra-virgin olive oil
1 pound small green beans or Romano beans, or a mixture, topped and tailed
Salt and pepper
4 hard-cooked eggs, quartered
Green and black olives, for garnish (optional)
2 tablespoons chopped parsley, for garnish
Handful of green or purple basil leaves, for garnish

Steps:

  • Marinate the chicken: Season breasts on both sides with salt and pepper. Sprinkle with lemon zest, rosemary, garlic, olive oil and red pepper flakes. Smear seasoning on meat to coat well and leave at room temperature for 15 minutes. (You may season the meat up to 4 hours ahead and store covered in refrigerator.)
  • Make the vinaigrette: In a small bowl, stir together lemon juice, garlic, mustard and capers. Whisk in olive oil and season to taste with salt and pepper.
  • Make the olive paste: Chop olives roughly with a food processor. Transfer to a bowl and stir in garlic and olive oil. (May be prepared in advance; keeps 1 week, refrigerated.)
  • Bring a large pot of salted water to a boil. Simmer beans for 2 minutes or until tender, then drain and spread on a towel-lined baking sheet to cool.
  • Meanwhile, grill the chicken: Lay skin-side down on a medium-high grill. If the fire is too hot, the skin will scorch - you want it to brown gradually. Cook for 4 to 5 minutes on the skin side, until skin is golden. Flip the chicken and cook on the other side for 2 minutes or so, until firm to the touch when pressed with index finger. (If using skinless breasts, reduce cooking time to about 3 minutes per side.) Remove chicken to a platter and let rest for 10 minutes.
  • To assemble salad: Put beans in a large bowl. Season with salt and pepper and dress with vinaigrette, coating well. Transfer beans to a large platter or individual plates. Cut breasts on an angle into 1/2-inch slices and lay on top. Quickly dab about 1 teaspoon olive paste on each breast and spread on meat with back of spoon. Surround with quartered egg and scattered olives, if using. Sprinkle with parsley and basil.

LIME-TARRAGON GRILLED CHICKEN



Lime-Tarragon Grilled Chicken image

A lime-tarragon marinade for juicy flavorful chicken pieces - moist and delicious. I like to marinate the pieces and cook them on the grill for a nice summer meal.

Provided by Cynthia Betancourt

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h25m

Yield 6

Number Of Ingredients 8

½ cup olive oil
½ cup fresh lime juice
2 tablespoons chopped onion
2 teaspoons dried tarragon
1 teaspoon salt
½ teaspoon hot sauce
salt and pepper to taste
2 pounds bone-in chicken thighs

Steps:

  • Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
  • Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
  • Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 2.3 g, Cholesterol 94.2 mg, Fat 33.8 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 6.9 g, Sodium 510.1 mg, Sugar 0.5 g

TARRAGON GRILLED CHICKEN WITH GREEN BEAN SALAD



Tarragon Grilled Chicken With Green Bean Salad image

Asparagus, sweet peas, fennel and green beans salad, tossed with cherry tomatoes cooked in a sherry vinaigrette. Served with tarragon grilled chicken, accompanied by a roasted strawberry-fontina popover. For more, see Chef Mark's menu here: www.kitchensurfing.com/menus/the-essence-of-spring-527e8491f7c13ae056000041.

Provided by Chef Mark Hardin

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

4 chicken breasts
1/4 cup tarragon, chopped
2 garlic, gloves minced
1 tablespoon lemon juice
1 bunch medium asparagus, trimmed
1 lb green beans, picked
1 cup sweet peas
1 large fennel bulb, julienned
2 pints cherry tomatoes, halved
2 lemons, zested and quartered
1/2 cup olive oil
4 tablespoons sherry vinaigrette
1/4 teaspoon salt and pepper, to taste
1/2 cup dried edamame seeds

Steps:

  • Take tarragon, garlic, lemon, juice and 1/4 cup extra virgin olive oil and blend in a food processor.
  • Trim chicken and place in a pan and cover with tarragon marinade, cover and chill for 20 minutes.
  • Grill chicken. Set aside to cool while making salad.
  • In a large pot, boil 3 quarts of water. When boiling add the lemon (reserve zest) then add fennel. Cook for 4 minutes or until tender. Remove fennel with a hand strainer into an ice water bath, leaving lemon behind.
  • Follow the same method with green beans and asparagus. They all cook at different temperatures and you need to cook at least 4 minutes. After each minute check crispness until finished. Refresh ice bath each time.
  • Reserve poached vegetables on a paper towel to dry while making warm vinaigrette.
  • In a large sauté pan add rest of oil and sherry vinegar. Cook on medium high till hot then add tomatoes and peas. Sauté till tomatoes start to break down then immediately remove.
  • Place vegetables in a large bowl then pour vinaigrette over and toss. Place on 4 plates or bowls.
  • Slice chicken on the bias and place each sliced breast on salads and garnish with dried edamame seeds.

Nutrition Facts : Calories 694.2, Fat 42.1, SaturatedFat 7.9, Cholesterol 92.8, Sodium 167, Carbohydrate 43.9, Fiber 12.9, Sugar 12.3, Protein 42.6

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