Tarragon Chicken Salad Erika Lenkert   From Every Day with Rachael Ray September 2008 SERVES 8 Prep Time: 20 min Cook Time: 15 min 4 skinless, boneless chicken breasts 5 tablespoons extra-virgin olive oil Salt and pepper 2 tablespoons red wine vinegar 2 tablespoons finely chopped fresh tarragon 1 tablespoon finely chopped shallot 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 8 ounces mixed greens 1 1/2 cups red seedless grapes, halved 3/4 cup hazelnuts, toasted 1. Brush the chicken with 2 tablespoons olive oil; season with salt and pepper. Heat a grill pan over medium heat; add the chicken, cover and cook, turning, until cooked through, about 12 minutes. Let cool, then thinly slice. 2. In a large bowl, whisk together the remaining 3 tablespoons olive oil, the vinegar, tarragon, shallot, lemon juice and mustard; season with salt and pepper. Add the chicken, greens, grapes and hazelnuts; toss to coat.

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