Chicken Salad with Lemon Tarragon Vinaigrette

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a medium bowl, prepare vinaigrette by combining oil, lemon juice, tarragon, vinegar, mustard, garlic, shallots and salt and pepper to taste; whisk until combined.

4. Place chicken in a large resealable plastic bag. Pour half of the vinaigrette over chicken; reserve remaining. Seal bag and let marinate in the refrigerator for a minimum of 1 hour. Wash hands after handling raw chicken.

5. In a large pot of salted boiling water over medium heat, add beans. Cook for 7 minutes or until tender. Drain and place in a bowl; let cool.

6. Preheat oven to 425 degrees Fahrenheit. Transfer chicken to a broiler pan with rack; discard used marinade. Bake chicken for 20 minutes or until internal temperature is 165 degrees Fahrenheit using a meat thermometer. Broil on high heat during the last 2 minutes of cooking until golden and crisp. Transfer to a plate and let sit for 5 minutes before slicing.

7. Evenly divide lettuce wedges, beans, chicken and hazelnuts between 4 plates; top each with some vinaigrette and serve.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!