Chicken salad with tarragon pesto from The Grilling Book: The Definitive Guide from Bon Appétit by Adam Rapoport

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Notes about this recipe

  • Rutabaga on June 15, 2019

    This is a lovely pesto sauce, perfect with grilled chicken. With the salad and bread, it makes a pleasant summer meal. The one extra step I took was to brine the chicken according to the Smitten Kitchen's method, which resulted in tender, moist chicken, despite the fact that I used boneless and skinless rib meat. I sliced the breasts in half to create thinner cutlets so that they would cook more quickly.

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