Crispy-skin tarragon chicken with cucumber and fennel salad – Food & Home Magazine

Ingredients

• 45ml (3 tbsp) butter, softened
• 45ml (3 tbsp) fresh tarragon, chopped
• sea salt and freshly ground black pepper, to taste
• 4 x 200g chicken breast fillets, skin on, trimmed
• 60ml (¼ cup) olive oil
• 60ml (¼ cup) fresh dill sprigs
• 30ml (2 tbsp) white balsamic or white wine vinegar
• 5ml (1 tsp) lemon juice
• 300g white asparagus, trimmed, halved lengthways and blanched
• 1 cucumber, thinly sliced
• 250g Israeli cucumbers, thinly sliced
• 2 small fennel bulbs, thinly sliced
• Parmesan, freshly grated, to serve