Chicken Tenderloin Salad- 1 tblsp olive oil
- 2 tblsp finely chopped tarragon leaves
- 2 tsp pink peppercorns, crushed
- Salt and freshly ground black pepper, to taste
- 500g Lilydale Free Range chicken tenderloins
- 4 ripe peaches, cut cheeks from the stone
- 2 tblsp tarragon or white wine vinegar
- 1 baby cos lettuce, leaves separated and washed
- 1 radicchio, leaves separated and washed
- 110g goats cheese, thinly sliced
Dressing- 2 tblsp extra virgin olive oil
- 1 tsp Dijon mustard
| Chicken Tenderloin Salad- In a small bowl combine the olive oil, 1 tablespoon of the tarragon and half of the crushed pink peppercorns to prepare the seasoning.
- Brush this oil seasoning over the tenderloins and peach cheeks
- Grill the peach cheeks over medium heat for 1-2 minutes on each side, remove and set aside.
- Grill the tenderloins for 2-3 minutes on each side or until cooked through, remove from grill and loosely cover with foil to rest
- Arrange the cos lettuce, radicchio, peach chicken tenderloins and goats cheese on a serving platter. Drizzle with dressing just before serving
Dressing- Combine the extra virgin olive oil, mustard, and remaining tarragon and pink peppercorns in a jar. Shake well to combine
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