Name: Chicken tenderloins in green peppercorn and tarragon dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 medium_piece (800g) potatoes; 600 gram chicken tenderloins; 1 tablespoon cracked black pepper; 4 large_piece (1kg) tomatoes, sliced thinly; 1 medium_piece (170g) red onion, sliced thinly; Green peppercorn and tarragon dressing; 2 tablespoon water; 2 teaspoon drained green peppercorns, crushed; 2 teaspoon wholegrain mustard; 2 green onions, sliced thinly; 1 tablespoon fresh tarragon, coarsely chopped; 1 tablespoon olive oil; 1 tablespoon white sugar; 1/3 cup (80ml) white wine vinegar

Ingredients

4 medium_piece (800g) potatoes

600 gram chicken tenderloins

1 tablespoon cracked black pepper

4 large_piece (1kg) tomatoes, sliced thinly

1 medium_piece (170g) red onion, sliced thinly

Green peppercorn and tarragon dressing

2 tablespoon water

2 teaspoon drained green peppercorns, crushed

2 teaspoon wholegrain mustard

2 green onions, sliced thinly

1 tablespoon fresh tarragon, coarsely chopped

1 tablespoon olive oil

1 tablespoon white sugar

1/3 cup (80ml) white wine vinegar

Method

1.Make green peppercorn and tarragon dressing. Place ingredients in screw-top jar; shake well.

2.Boil, steam or microwave potatoes until just tender, drain.

3.Meanwhile, coat chicken all over in black pepper. Cook chicken on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through, slice thickly.

4.When potatoes are cool enough to handle, slice thickly. Cook potato, in batches, on same heated oiled grill plate until browned both sides.

5.Arrange chicken, potato, tomato and onion slices on serving plates, drizzle with dressing.

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Ingredients

Method

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