Roasted Chicken Salad with a Buttermilk and Tarragon Dressing

I don't always eat  unhealthy, fattening stuff here in my kitchen.  Sometimes I actually eat things that are really good for you.  Healthy doesn't have to be  boring.  Say that three times and turn around whilst clicking your heels together   . . . .  wait, that's another story.




We've been having some gorgeous weather here lately!  Terrific summer weather, perfect for Wimbledon and for June.  The garden is going great guns.  All of my herbs are beautiful at the moment.  I love it!  The rocket is going crazy and we are taking advantage of all of that and treating ourselves to as many fresh salads as we can!

 

Just look at all of that freshness on that plate.   Julliened raw parsnips and celeriac . . . paper thin celery and cucumber . . .  hot little garden radishes . . .  and fresh rocket.

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I partnered that goodness with some pan and oven roasted chicken breasts . . .  skin on this time to help keep in the moistness . . .  with a touch of thyme and garlic and a wee bit of butter for good measure . . .



Finished off with a beautifully healthy Buttermilk and Tarragon Dressing . . .  using buttermilk, yogurt, a bit of lemon, some seasoning and lots of that beautiful tarragon from the garden.  Tarragon partners so beautifully with chicken.   I use it often in chicken braises and bakes . . . and it does a wonderful job in this simple dressing.  It doesn't overpower any of the flavours, only enhances.  I do hope that you will give it a go!




 *Roasted Chicken Salad with a Buttermilk and Tarragon Dressing*

Serves 4

Printable Recipe    

Healthy and delicious.  Simple ingredients put together beautifully.  

4 skin on boneless chicken breasts

freshly ground pepper and sea salt

1 TBS olive oil

2 TBS butter

1 clove of garlic, lightly crushed

2 sprigs of fresh thyme  

For the Salad:

2 small parsnips, peeled and then julienned

1 small celeriac, peeled and then julienned

2 sticks of celery, trimmed and finely sliced

a 4 inch piece of cucumber, cut in half lengthwise and then cut into

very thin half moons

a handful of red radishes, trimmed, cut in half and thinly sliced

a couple of handfuls of fresh baby rocket  

For the Dressing:

60 ml of whole milk Greek yogurt (1/4 cup)

60ml of buttermilk (1/4 cup)

1 tsp of Dijon mustard

1 tsp fresh lemon juice

flaked sea salt and coarse black pepper to taste

pinch sugar

2 TBS chopped fresh tarragon    

First cook the chicken.  Preheat the oven to 180*C.350*F.  Season the chicken all over with salt and pepper.  Heat the oil in a large oven proof skillet.  Once it begins to shimmer and is hot add the chicken breasts, skin side down.  Brown well on that side.  Flip over.  Add the butter, garlic and thyme to the skillet.  Bang the chicken into the oven (skin side up) and roast for 10 to 12 minutes, until cooked through and the juices run clear.  Baste several times with the pan juices during the cooking time  Remove from the oven and allow to rest for five minutes.  

Whisk all of the dressing ingredients together.    

Mix the salad ingredients together in a large bowl.  Add a bit of the dressing and toss to coat.  Divide the salad between four chilled plates.   Cut the chicken breasts on the diagonal and fan out around the salad.   Drizzle all with the remaining dressing and serve immediately.