A tangy sauce enlivens simple grilled chicken breasts; a hint of sugar balances the flavors.
Photo: Becky Luigart-Stayner; Styling: Rose NguyenYield: 4 servings (serving size: 1 breast half, 1 cup greens, and about 2 tablespoons sauce
Ingredients4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons minced shallots
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1/2 teaspoon sugar
4 cups gourmet salad greens
Preparation1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.
2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. ServeRead More »from Grilled Chicken with Mustard-Tarragon Sauce