Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto

Ingredients

• 4  chicken breast halves boneless
• 1 cup cucumber thinly sliced ()
• 5 teaspoons juice of lemon fresh divided
• 5 ounce the salad mixed
• 6 tablespoons olive oil divided for brushing ()
• 0.3 cup parsley fresh italian packed ()
• 4 tablespoons pinenuts divided
• 1 cup radishes thinly sliced (from 1 large bunch)
• 2 teaspoons shallots chopped
• 4.5 inch sourdough bread french country-style
• 0.3 cup tarragon fresh packed chopped ()

Equipment

• bowl
• whisk
• grill

Directions

1. Place 1/4 cup tarragon leaves, parsley,2 tablespoons pine nuts, 1 teaspoonlemon juice, and shallot in mini processor;chop coarsely. With machine running,gradually add 3 tablespoons olive oil.Season pesto to taste with salt and pepper.
2. Add more olive oil by teaspoonfuls tothin, if necessary.
3. Whisk 2 teaspoons chopped tarragon,remaining 4 teaspoons lemon juice, and3 tablespoons oil in small bowl. Seasondressing with salt and pepper.
4. Prepare barbecue (medium-high heat).
5. Brush chicken breasts on both sides withoil.
6. Sprinkle with salt and pepper. Grilluntil grill marks form, skin is crisp, andchicken is cooked through, 7 to 8 minutesper side.
7. Transfer to work surface; letrest 5 minutes. Using clean brush, brushboth sides of bread with oil.
8. Sprinkle withsalt and pepper. Grill until dark-browngrill marks appear on both sides, 2 to 3minutes per side.
9. Place greens, radishes, and cucumbersin large bowl. Toss with dressing. Seasonto taste with salt and pepper. Divide saladamong 4 plates.
10. Cut grilled chicken breasts crosswiseinto 1/3-inch-thick slices. Arrange 1 slicedchicken breast atop salad on each plate.Spoon tarragon pesto over chicken.
11. Sprinkle remaining 2 tablespoons pinenuts over salads.
12. Serve with grilledbread slices.
13. Bon Appétit