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Chicken with Tarragon-Caper Sauce and Mixed Greens
- 1/2 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons minced shallots
- 2 tablespoons chopped fresh tarragon
- 1 1/2 tablespoons drained capers
- 4 roasted, grilled, or poached boneless chicken breast halves
- 6 cups mesclun salad blend (about 4 ounces)
- 2 tablespoons olive oil
- 1/4 cup roasted red peppers from jar, thinly sliced
Directions:View on Bon Appetit
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