Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Mayonnaise or creamy salad
-dressing
2/3 c Minced fresh tarragon
1/4 c Fresh lemon juice, divided
4 Skinless, boneless chicken
-breast halves
(1 1/2 pounds)
1 tb Vegetable oil
2 ts Coarse ground black pepper
1 lb Fresh asparagus, trimmed
1/2 lb Fresh spinach leaves,
-trimmed
1 lg Ripe pear
In a small bowl, whsk
-together mayonnaise,
-tarragon, and
3 tb Of the lemon juice.

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 minutes or until tender. (Note:
Chicken can also be poached, broiled, or pan sauteed, if you wish.)
Cut into 1-inch chunks; place in bowl. Add 1 cup of the tarragon
dressing; mix lightly to coat. Chill salad and remaining dressing.

In a large skillet, cook asparagus, uncovered, with enough boiling
water to cover, 7 minutes or just until tender. Plunge spears into
cold 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 evenly on platter.
OR: Arrange ingredients evenly on 4 large dinner plates.

Slice pear thinly and brush with remaining 1 tablespoon of the lemon
juice. Arrange slices, slightly overlapping, attractively on platter
or plates. Place remaining tarragon dressing in a small bowl (thin
with a little milk if necessary) and pass at table.

Makes 4 servings.

[ 1001 HOME IDEAS MAGAZINE; April 1990 ]

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