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

Name: Crispy-skin tarragon chicken with cucumber and fennel salad – Food & Home Magazine
Total time: 40 min
Ingredients: 45ml (3 tbsp) butter, softened; 45ml (3 tbsp) fresh tarragon, chopped; sea salt; freshly ground black pepper; 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

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Enjoy this crispy-skin tarragon chicken with cucumber and fennel salad as a side to your favourite meal, or simply as a dish on its own.

View full recipe on www.foodandhome.co.za

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