Chicken Salad with Apples, Celery, Feta and a Creamy Tarragon Dressing
 
 
Serves: 6
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 4 celery stalks, sliced
  • 2 granny smith apples, cored and thinly sliced
  • 2 heads Belgian endive, leaves separated and cut in quarters
  • 1 half head frisee, chopped
  • 1 cup micro greens or mache
  • ½ cup raisins
  • ½ cup french feta, crumbled
  • ½ cup walnuts, toasted and chopped
  • Dressing
  • ½ cup olive oil
  • ¼ cup yogurt or mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon
  • 1 clove garlic, peeled and chopped
  • 1 tablespoon chopped fresh tarragon
  • ¼ teaspoon salt
  • fresh ground pepper
Instructions
  1. To make dressing, combine all the ingredients plus about 4 tablespoons water in a food processor and run until smooth. pour into bowl or jar and set aside.
  2. Pre-heat oven to 400 degrees. Season the chicken on both sides with salt and pepper. Heat 1 tablespoon oil in a large frying pan. Sear the chicken until crisp and golden, about 2 minutes per side. Place pan in hot oven and roast until cooked through, about 8-10 minutes. Remove and let cool.
  3. To make the salad, combine the endive, frisse, micro greens, celery, apples, raisins, walnuts and feta in a large bowl.
  4. Cube the chicken and add to salad.
  5. Pour desired amount of dressing over salad and toss well. Season with salt and pepper, top with micro greens and serve.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/06/27/chicken-salad-apples-celery-endive-frissee/