Chicken Tenders In Green Peppercorn And Tarragon Dressing - cooking recipe

Ingredients

4 None medium potatoes
1 1/4 lb chicken tenderloins
1 tbsp cracked black pepper
-1 None Green Peppercorn and Tarragon Dressing
2 tsp drained green peppercorns, crushed
2 tsp whole grain mustard
2 None spring onions, sliced thinly
1 tbsp fresh tarragon, coarsely chopped
1 tbsp olive oil
1 tbsp white sugar
1/3 cup white wine vinegar
4 None large tomatoes, sliced thinly
1 None medium red onion, sliced thinly

Preparation

Boil, steam or microwave potatoes until just tender then drain.
Meanwhile, coat chicken tenders in black pepper. Oil a grill plate (or grill) over medium-high heat. Grill chicken until browned all over and cooked through. Let cool slightly then slice thickly.
When potatoes are cool enough to handle, slice thickly. Grill until browned on both sides.
Meanwhile, to make the green peppercorn and tarragon dressing, whisk together green peppercorns, mustard, spring onions, tarragon, olive oil, sugar, vinegar and 2 tbsp water.
Arrange chicken, potatoes, tomatoes and onions on serving plates. Drizzle with dressing to serve.