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Chicken and roast carrot salad with tarragon butter dressing
Chicken and roast carrot salad with tarragon butter dressing
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Quick and delicious roast chicken salad for busy weeknights.
Ingredients:
  • 1 bunch baby carrots, peeled
  • 36.40 gm 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
  • 375.00 ml fresh continental parsley leaves
  • 1/2 sourdough baguette
Instructions:
  • Preheat the oven to 200C/180C fan forced. Place the carrots in a roasting pan with a drizzle of oil, a knob of butter, water, and a sprig of tarragon. Roast for 25 minutes until tender.
  • In a frying pan over medium-high heat, heat 10g of butter and the remaining oil. Cook pancetta until crisp, about 3-4 minutes. Transfer to a plate lined with paper towel. Cook chicken in the same pan with pancetta juices for 7 minutes on each side until cooked through. Transfer chicken to a plate, cover with foil, and let rest for 5 minutes before slicing.
  • Melt the remaining butter in a frying pan over low heat until it starts to brown, approximately 5 minutes. Stir in the chopped tarragon and vinegar.
  • In a bowl, mix together the chicken, carrot, walnuts, and parsley leaves. Season generously. Drizzle the butter mixture over the top. Add the bread slices and toss everything together.

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