Tarragon Grilled Chicken With Green Bean Salad
photo by Chef Mark Hardin
- Ready In:
- 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
- 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.
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<p>Your sitting at a restaurant in Karon beach, a beautiful location in Phuket, Thailand. The salty air from the Andaman sea fills your nostrils and lungs. The sun is at its peak in the sky and light touches everything. Then the smell of something spicy yet sweet makes it's way through the salt air across your senses. Now the smell of prawns with a hint of lemongrass is present. The aromatic smell sits right under your nose now. Yes, your lunch has arrived.</p> <p> </p> <p>Tom Yum Goong. Essentially this traditional Thai dish is a sweet and sour soup with Prawns. As you eat this soup you notice how the flavors work together. Lemongrass, galangal (ginger), lime leaves, mushrooms, thai peppers and cilantro are the key ingredients in this classic Thai soup.</p> <p> </p> <p>Then you start to imagine what it would be like if you used monk fish or lobster instead of prawns. Maybe adding some fiddleheads or Fennel to balance the heat. You start to take a thai dish and transform it using local, sustainable ingredients from where you live in New England.</p> <p> </p> <p>This is my cooking style. Fusion cooking. Taking the flavors from around the world and intertwining them into New England cooking.</p>