How to make it

  • In a medium saucepan, bring water, juice of 1 lemon and ½ teaspoon tarragon to a boil over medium heat.
  • Add chicken, cover and simmer until chicken is
  • done (about 10 minutes.)
  • Remove chicken from skillet, cool 15 minutes, cover and refrigerate until chilled.
  • Combine remaining lemon juice, and zest, remaining tarragon, oil, sugar and nuteg in a small bowl; whisk until blended.
  • Cover and refrigerate for several hours.
  • To serve, arrange chilled chicken and grapes over bed of lettuce. Top with vinaigrette and cheese.
  • Yield: 4 servings
  • I’d throw in a little parsley!

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