With underlying sweet tarragon and acidity, this crisp fennel and grilled chicken salad pairs perfectly with the citrus and stone fruits notes of our Rutherford Sauvignon Blanc.
3 fennel bulbs, fronds & core removed, reserve fronds
1 bunch radishes
3 stalks celery, ribs removed
2 Tbsp fresh tarragon, lightly chopped
1 cup Meyer lemon juice
1 cup water
2 chicken breasts, bone in and skin on
1 cup lime juice
½ cup Round Pond Meyer Lemon Olive Oil (+3 Tbsp for dressing)
1 Tbsp fennel fronds, chopped
1 Tbsp cilantro, chopped
1 tsp chives, chopped
salt & white pepper
Begin by whisking together in a medium bowl the chopped herbs, lime juice and Meyer Lemon Olive Oil. Split this batch in half, reserving half for later in the recipe. Marinate chicken in half the marinade for 1 hour minimum or overnight.
Prepare a grill on high heat to 500°F. Remove chicken from marinade, season with salt & ground white pepper. Turn grill down to low, then grill chicken skin side first, then turn and allow to “slow roast” on grill at around 300°F for 20 to 25 minutes. Remove chicken from grill and let rest covered until cool enough to handle.
Remove chicken from bone and dice or slice as desired. Now marinate the chicken in the second half of the marinade and chill.
While chicken is marinating, prepare the salad portion by slicing the fennel bulbs, radishes, and celery stalks and tossing with lemon juice and water. Allow the acid to soften the fennel either overnight or for an hour minimum. Drain fennel, reserving ¼ cup of the lemon-water.
Toss chicken, tarragon, reserved lemon-water and drizzle with approx 3 Tbsp Meyer Lemon Olive Oil. Season with salt & pepper to taste. Enjoy!