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Chicken and roast carrot salad with tarragon butter dressing

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 bunch baby carrots, peeled
  • 2 tbs olive oil
  • 70g unsalted butter
  • 1 fresh tarragon sprig
  • 100g piece pancetta, cut into matchsticks
  • 500g chicken breast fillets
  • 2 tsp chopped fresh tarragon
  • 2 tsp white wine vinegar
  • 45g (1/3 cup) walnuts, toasted, chopped
  • 1 1/2 cups fresh continental parsley leaves
  • 1/2 sourdough baguette


  • 1
    Preheat oven to 200C/180C fan forced. Place the carrot in a roasting pan with 1 tbs of the oil, 40g of the butter, 2 tbs water and a tarragon sprig. Roast for 25 minutes or until tender.
  • 2
    Heat 10g of butter and remaining oil in a frying pan over medium-high heat. Cook pancetta for 3-4 minutes or until crisp. Transfer to a plate lined with paper towel. Add chicken to pan with juices from pancetta and cook for 7 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Slice.
  • 3
    Place remaining butter in the frying pan over low heat. Cook for 5 minutes or until starting to brown. Add the chopped tarragon and vinegar.
  • 4
    Combine the chicken, carrot, walnut and parsley leaves in a bowl. Season well. Pour over the butter mixture. Add the bread slices and toss to combine.

Source: taste.com.au


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