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Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto
- 1/4 cup (packed) fresh tarragon leaves plus 2 teaspoons chopped
- 1/4 cup (packed) fresh Italian parsley leaves
- 4 tablespoons pine nuts, divided
- 5 teaspoons fresh lemon juice, divided
- 2 teaspoons chopped shallot
- 6 tablespoons (or more) olive oil, divided, plus additional for brushing
- 4 boneless chicken breast halves with skin
- 4 1/2-inch-thick slices country-style French or sourdough bread
- 1 5-ounce package mixed baby greens
- 1 cup thinly sliced radishes (from 1 large bunch)
- 1 cup thinly sliced Japanese cucumbers (about 1 1/2)
Directions:View on Bon Appetit
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