Red Leaf and Red Cabbage Salad with Grilled Tarragon Chicken

Although I categorized this as a "North American" dish, it had a very French feel to me. The vinaigrette (red wine vinegar, dijon mustard, honey, EVOO, and a generous amount of chopped tarragon) is delicious. The chicken is slathered with a honey/mustard/EVOO/tarragon mixture and then grilled. The sliced chicken is then added to the lettuce/cabbage mixed, topped with some crumbled blue cheese and toasted slivered almonds, and drizzled with dressing. Very nice indeed. And pretty.

But the dressing is the star here ... very tasty indeed.

P. 71 of this issue has a recipe for sauteed chicken breasts with tarragon and vermouth that I think would also be a good choice with this dressing and salad.