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Chicken and Tarragon

Spring into the salad days of summertime Now that the clocks have sprung forward it is time to start thinking about summer recipes.

What better way to enjoy the long evenings than eating some lovely salad al fresco?

Try the following easy-to-prepare recipes.

CHICKEN AND TARRAGON SALAD Prep: 5 mins. Cooking: 25mins Serves 4 3 chicken breast fillets 1 tsp olive oil 355g/12oz baby new potatoes, halved 1 (200g) bag crispy salad leaves FOR THE DRESSING: 2 tbsp olive oil zest and juice 1/2 lemon 2 tbsp chopped fresh tarragon 1/2 tsp English mustard 1 Heat a griddle pan. Use the teaspoon of olive oil to brush both sides of the chicken fillets and season well. Cook the chicken breasts on the griddle for 15 mins, turning once until golden brown on the outside and cooked through. Thinly slice.

2 Cook the potatoes in boiling salted water for 10mins or until tender. Drain in a colander and rinse in cold water. Drain again and place in a large salad bowl.

3 Whisk all the dressing ingredients together with salt and pepper to taste. Add to the chicken and potatoes and toss well. Lightly stir through the salad leaves and serve.

DORSET BLUE SALAD Preparation: 5mins. Cooking: 5-8 mins Serves 4 150g blueberries 4 tbsp pumpkin seeds 1 (145g) bag watercress spinach and rocket leaves 100g Dorset Blue or similar blue cheese 3tbsp olive oil 2 tbsp lemon juice 1/2 tsp honey 1 Preheat the oven to 190C/Fan 170C/Gas Mark 5. Scatter the blueberries and pumpkin seeds in a small baking tray and roast for 5-8 mins or until the fruit juices are just running. Leave to cool slightly.

2 Make the dressing: In a small bowl whisk the oil, lemon and honey together with seasoning to taste.

3 Empty the salad leaves into a large bowl, add the cheese, blueberries and any juices, seeds and dressing and toss lightly to mix. Serve with crusty bread.

SALMON AND POTATO SALAD Prep: 10 mins. Cooking: 25-30 mins Serves 2 75g/3oz salmon fillets, skinned zest of 1 lemon 2 medium eggs 300g/10oz baby new potatoes, halved 100g/4oz green beans, trimmed and halved 3 small tomatoes, quartered 75g/ 3oz cucumber, halved and sliced 1 (150g) bag rocket mix salad leaves For the dressing: 2 tbsp olive oil 1 tbsp fresh chopped dill juice of lemon tsp English mustard pinch of caster sugar 1 Preheat the grill to medium. Place the salmon fillets on a baking tray, scatter over the lemon zest, seasoning and a little drizzle of the oil from the dressing. Cook for 6-8 mins or until the salmon is cooked through. Leave to cool.

2 Meanwhile, place the eggs in a small pan, cover with cold water and slowly bring to the boil. Simmer for 7 mins, then drain. Rinse the eggs in cold water, tapping the shells all over. Leave to cool. Peel away the shells, then cut the eggs into quarters.

3 Cook the potatoes in boiling salted water for 12 mins. Add the beans, return to the boil and cook for a further 3 mins until both are tender. Drain in a colander, rinse in cold water until cold. Drain and transfer to a large bowl. Add the eggs, tomatoes, cucumber and salad leaves.

4 Make the dressing by whisking the remaining oil with the dill, lemon juice, mustard, sugar and seasoning to taste. Break the salmon into bite-sized pieces, add to the salad bowl, add the dressing and lightly toss to mix. Serve straight away.

12:58pm Monday 31st March 2008

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