Theme: End of Summer

One of the best parts of summer is spending an evening outside, barbecuing with friends, and sipping sparkling cocktails while you feast on the year’s best corn, berries, and tomatoes. Often, the produce looks so inviting at the farmer’s market that we tend to go a bit crazy and buy way too much, especially as summer comes to a close. (A panic sets in that soon cool air will arrive and our freckles will disappear.) This menu series is our ode to the end of summer and features ingredients that won’t resurface – in their prime – until next year. Right now, we’re focusing on our grilled tarragon chicken salad recipe.

Grilled Tarragon Chicken Salad on Brioche with Chopped Spinach, Bacon, and Blue Cheese Recipe

Chicken salad sandwiches are a summer staple, but by grilling the meat and adding tarragon, the standard becomes fresh again. Even those who typically shy away from salad will love this one, but the key is to use high quality cheese, bacon, syrup, and vinegar – the better the ingredients, the better the taste.

Yield: 4 servings

Ingredients:

4 boneless, skinless chicken breasts
3 tablespoons tarragon, minced
3 tablespoons extra virgin olive oil
2 celery stalks, diced small
1 1/2 cups mayonnaise
3 tablespoons Dijon mustard
3 tablespoons chives, minced
8 1/2-inch thick slices of brioche, toasted
2 tomatoes, cut into 1/4-inch thick slices
kosher salt and black pepper, to taste

6 slices applewood smoked or regular bacon
8 cups spinach, washed, rinsed and dried
3/4 cup blue, stilton, or gorgonzola cheese, cut into small crumbles
1 carrot, peeled into long strips
2 tablespoons maple syrup
3 tablespoons balsamic vinegar
1 tablespoon shallots, minced
2 teaspoons Dijon mustard
9 tablespoons extra virgin olive oil

Directions:

In a bowl, add chicken, olive oil, and 2 tablespoons of tarragon. Mix well, cover, and refrigerate for 30 minutes. Preheat grill to 375˚F. Season chicken with salt and pepper and place on grill. Then, cook for 4 to 5 minutes on either side. Remove and set aside for 10 minutes. After that, cut chicken into 1/2-inch thick pieces (or thinner, if you prefer).

In a medium bowl, add celery, mayonnaise, mustard, remaining 1 tablespoon of tarragon, and chives. Mix well. Add chicken and toss to coat. After that, cover and refrigerate.

Evenly divide chicken salad among 4 slices of bread. Top with slices of tomato and additional slice of brioche. Then, cut in half and serve.

Preheat oven to 375˚F. Place bacon strips on a Jelly Roll pan lined with parchment paper. Bake for 15 to 20 minutes, until crispy but not burnt. Place on paper towels to drain and dice bacon.

In a medium bowl, add syrup, vinegar, shallots, mustard, and a pinch of salt. Whisk well. Drizzle in oil, whisking constantly, until mixture is emulsified.

In a large bowl, add spinach and coat lightly with vinaigrette. Season with salt and pepper. Evenly divide spinach among 4 serving plates, and top each salad with bacon and cheese. Serve with sandwiches.

After making a grilled tarragon chicken salad, try these recipes:

Roasted Eggplant and Red Pepper Crostini Recipe

Yogurt Parfait with Blueberry Compote & Fresh Peaches Recipe