Red Leaf & Cabbage Salad with Grilled Tarragon Chicken

By gvcathy

Ingredients

• 1 head red leaf lettuce, washed, dried, and torn into bite-size pieces (about 10 cups)
• 1 cup shredded red cabbage (about 1/4 small head)
• 2 Tbs. red-wine vinegar
• 5 Tbs. chopped fresh tarragon
• 2 Tbs. plus 1 tsp. Dijon mustard
• 1 Tbs. honey
• 1 large shallot, finely chopped
• 1/3 cup plus 1 Tbs. extra-virgin olive oil
• 4 boneless, skinless chicken breast halves
• Kosher salt and freshly ground black pepper
• 3 oz. crumbled blue cheese (3/4 cup)
• 1/2 cup toasted slivered almonds

Details

Servings 1
Adapted from finecooking.com

Preparation

Step 1

It’s important to cook the chicken over moderate heat. If the grill is too hot, the honey in the glaze will burn.

Heat a gas grill to medium. Put the lettuce and cabbage in a large bowl, cover with a damp paper towel, and refrigerate. In a small bowl, whisk the vinegar with 2 Tbs. of the tarragon, 1 tsp. of the mustard, 1 tsp. of the honey, and the shallot. Whisk in 1/3 cup of the oil and season with salt and pepper.

Remove the tenderloins from the chicken breasts and reserve for another use. Put the chicken in a medium bowl and season with salt and a generous amount of pepper. In a small bowl, whisk the remaining 3  Tbs. tarragon, 2  Tbs. mustard, 2  tsp. honey, and 1  Tbs. oil until well combined. Spread this mixture all over the chicken.

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