Pea and Carrot Salad with Chicken
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- ½ bunch fresh Tarragon
- 4 large Chicken breasts
- olive oil
- 1 large onion (chopped)
- 1 clove garlic cloves (crushed)
- 2 large carrots (sliced)
- 2 cups freshly shelled Pea
- 2 large Tomatoes (diced, with excess juice discarded)
- salt
- peppers
Preparation steps
1.
Chop the tarragon keeping some whole leaves for garnish.
2.
Brush the chicken breasts with olive oil and season with salt and pepper. Preheat the grill to a medium temperature.
3.
Place the chicken breasts onto a foiled grill pan and cook for 15-20 minutes turning once, taking care not to burn. If the grill is too hot, turn the temperature down a little.
4.
In a frying pan, heat a little olive oil and cook the onions and garlic with the chopped tarragon until they soften, then remove from the heat.
5.
Meanwhile bring a pan of salted water to the boil. Cook the carrots for 7-8 minutes until tender, and 4 minutes into cooking, add the peas and cook for a further 3-4 minutes. Drain.
6.
Stir in the cooked onions and chopped tomatoes.
7.
When the chicken breasts are cooked, cut into slices and serve on a bed of hot spring vegetables, and garnish with tarragon leaves.
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