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Categories:
potatoes chicken black pepper Tarragon Dressing green peppercorns grain mustard spring onions fresh tarragon olive oil white sugar white wine vinegar tomatoes red onion
Viewed: 158 - Published at: a year agoIngredients
- 4 None medium potatoes
- 1 1/4 lb chicken tenderloins
- 1 tbsp cracked black pepper
- -1 None Green Peppercorn and Tarragon Dressing
- 2 tsp drained green peppercorns, crushed
- 2 tsp whole grain mustard
- 2 None spring onions, sliced thinly
- 1 tbsp fresh tarragon, coarsely chopped
- 1 tbsp olive oil
- 1 tbsp white sugar
- 1/3 cup white wine vinegar
- 4 None large tomatoes, sliced thinly
- 1 None medium red onion, sliced thinly
Method
- Boil, steam or microwave potatoes until just tender then drain.
- Meanwhile, coat chicken tenders in black pepper. Oil a grill plate (or grill) over medium-high heat. Grill chicken until browned all over and cooked through. Let cool slightly then slice thickly.
- When potatoes are cool enough to handle, slice thickly. Grill until browned on both sides.
- Meanwhile, to make the green peppercorn and tarragon dressing, whisk together green peppercorns, mustard, spring onions, tarragon, olive oil, sugar, vinegar and 2 tbsp water.
- Arrange chicken, potatoes, tomatoes and onions on serving plates. Drizzle with dressing to serve.
