Tarragon Chicken Salad With Brietoasts
|Mesclun/Other mixed tender greens||10 Ounce|
|Thinly sliced onion/Other mixed tender greens||1 Cup (16 tbs)|
|Olive oil||7 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Dried tarragon||1⁄2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Cooked chicken breast||1⁄2 Pound|
|French bread slices||8|
|Brie cheese||4 Ounce|
1. Preheat broiler. Place greens and red onion in a large bowl. In a small bowl, whisk together olive oil, vinegar, mustard, garlic, tarragon, salt, and pepper. Pour about three-quarters of dressing over greens and toss to coat. Divide among 4 plates. Arrange chicken on top.
2. Broil bread about 4 inches from heat about 1 minute, until one side is lightly toasted. Turn bread over and place cheese on top. Broil until the cheese melts, about 1 minute longer.
3. Set Brie toasts at side of each salad and serve at once.