POACHED CHICKEN INGREDIENTS

• 3 teaspoons kosher salt
• ½ teaspoon whole black peppercorn
• 1 small bunch fresh tarragon
• 2 large chicken breast halves
   

DRESSING INGREDIENTS

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 lemon, zested and juiced
• 1 tablespoon Dijon mustard
• 1 tablespoon local honey
• 1 teaspoon finely chopped tarragon leaves
• Salt and Pepper, to taste
   

SALAD INGREDIENTS

This salad is meant to be a template you can follow no matter what happens to be available at your farmers market. Mix and match and pick whatever looks best!

• Greens: 1 medium head leafy, baby arugula, endive, watercress, etc.
• Tomatoes: 2 heirloom, 1 pint cherry, etc.
• Radishes: 6 medium
• Crunchy: 1 cup sliced fennel bulb, snap peas, celery, asparagus
• Herbs: ¼ cup chopped fresh basil, parsley, tarragon, etc.
• Creamy: Avocado, Cheese
   

INSTRUCTIONS

1. Combine four cups of water, salt, peppercorns, tarragon, and chicken in a large saucepan and gently bring to a boil over medium heat.
2. Once gently boiling, flip the chicken over, cover with a tight-fitting lid and remove from heat.
3. Allow to cook until chicken reaches 150 degrees F at its thickest part – about 5-10 minutes, remove from liquid and allow to rest for 10 minutes before slicing.
4. While chicken is cooking, whisk dressing ingredients together in small bowl and set aside.
5. Chop or slice your farmers market selections as desired and assemble on a platter with your poached chicken and drizzle with dressing.
    

SERVES: 4-6