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Ингредиенты
- 2 c. Mayonnaise or possibly creamy salad dressing
- 2/3 c. Chopped fresh tarragon
- 1/4 c. Fresh lemon juice, divided
- 4 x Skinless, boneless chicken breast halves
- Â Â (1 1/2 pounds)
- 1 Tbsp. Vegetable oil
- 2 tsp Coarse grnd black pepper
- 1 lb Fresh asparagus, trimmed
- 1/2 lb Fresh spinach leaves, trimmed
- 1 lrg Ripe pear
- Â Â In a small bowl, whsk together mayonnaise, tarragon, and
- 3 Tbsp. Of the lemon juice.
Инструкции
- Rub chicken breasts with the oil; sprinkle with pepper.
- Place chicken on grill about 6 inches from medium coals.
- Grill, turning once, for 6 to 7 min or possibly till tender. (Note: Chicken can also be poached, broiled, or possibly pan sauteed, if you wish.) Cut into 1-inch chunks; place in bowl. Add in 1 c. of the tarragon dressing; mix lightly to coat. Refrigeratesalad and remaining dressing.
- In a large skillet, cook asparagus, uncovered, with sufficient boiling water to cover, 7 min or possibly just till tender. Plunge spears into cool water to stop cooking; drain well and chill.
- Line a large serving platter with spinach leaves. Mound the chicken salad in the center. Arrange asparagus, dividing proportionately on platter. Or possibly: Arrange ingredients proportionately on 4 large dinner plates.
- Slice pear thinly and brush with remaining 1 Tbsp. of the lemon juice.
- Arrange slices, slightly overlapping, attractively on platter or possibly plates.
- Place remaining tarragon dressing in a small bowl (thin with a little lowfat milk if necessary) and pass at table.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 978 | |
| Calories from Fat 863 | 88% |
| Total Fat 97.62g | 122% |
| Saturated Fat 13.44g | 54% |
| Trans Fat 0.1g | |
| Cholesterol 27mg | 9% |
| Sodium 648mg | 27% |
| Potassium 736mg | 21% |
| Total Carbs 17.57g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 7.38g | 5% |
| Protein 14.65g | 23% |
