Dear Pam: This salad takes some time to prepare but it makes a pretty terrific summer lunch. Make the individual components ahead, and you'll be able to put it together in a snap.
Total time: 50 minutes, plus 4 hours marinating
Note: Marinate, roast and dice the chicken, glaze the pecans, make the dressing, then assemble the salad.
1/2 cup olive oil
2 teaspoons chopped tarragon
2 teaspoons chopped shallots
6 tablespoons lemon juice
4 boneless, skin-on chicken breasts (about 1 1/4 pounds)
1. Mix together the olive oil, tarragon, shallots and lemon juice. Place in a bowl, add the chicken and spoon over to coat. Refrigerate for 4 to 5 hours.
2. Heat the oven to 400 degrees. Roast the chicken breasts until cooked through, about 20 to 25 minutes. Cool, remove skin, dice and set aside.
1 tablespoon butter
1/2 cup pecan halves
1 teaspoon finely chopped rosemary