Recipe information
Yield
4 Servings
Ingredients
1
/2 cup mayonnaise
2
tablespoons white wine vinegar
2
tablespoons minced shallots
2
tablespoons chopped fresh tarragon
1
1/2 tablespoons drained capers
4
roasted, grilled, or poached boneless chicken breast halves
6
cups mesclun salad blend (about 4 ounces)
2
tablespoons olive oil
1
/4 cup roasted red peppers from jar, thinly sliced
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Preparation
Step 1
Whisk together mayonnaise, white wine vinegar, shallots, tarragon, and capers in small bowl. Season sauce to taste with salt and pepper.
Step 2
Season chicken breasts to taste with salt and pepper. Toss mesclun in bowl with olive oil. Sprinkle with salt. Divide mesclun among 4 plates. Slice chicken breasts and fan atop salads. Drizzle tarragon-caper sauce over chicken. Garnish with red pepper slices. Serve immediately.