The dog days of summer are upon us! Here's a recipe that is refreshing and very versatile. It can be served as a salad, main entrée, or even on toasted whole wheat wedges or between dinner rolls.
4 whole Smart Chicken breasts, bone-in, skin-on
Splash of extra-virgin first cold-pressed olive oil, sometimes I used garlic olive oil
Kosher salt and freshly ground black pepper, to taste
1 cup mayonnaise (I like Hellman's), more if you like a creamier salad
1 Tablespoon honey
1 teaspoon apple cider vinegar
3 Tablespoons chopped fresh tarragon leaves
4-5 stalks celery, sliced thin
2 cups green or red grapes, cut in half
1 cup toasted pecans, chopped
Butter or romaine lettuce, optional
Note: The Smart Chicken breasts can also be baked in the oven. Preheat the oven to 350 degrees F. Place the Smart Chicken breasts, skin side up, on a sheet pan and rub them with either the olive oil or garlic olive oil. Sprinkle generously with salt and pepper. Bake for at least 45 minutes, or until the chicken is cooked through. When a digital thermometer inserted into the Smart Chicken breast reads at least 170 degrees F. remove from the oven. Set aside until cool and continue with the rest of the recipe.
Note: When I didn't have any fresh tarragon I've added about a tablespoon of the dried or even Herbs de Provence. Once in a while, I have added a smidgeon of mild curry.
Note: You can also substitute plain Greek yogurt for the mayonnaise. It has a tangier flavor, but it is very good, also!