Let the supermarket do the roasting; mayonnaise and tarragon are the secret to great flavor here. Serve with: Marinated grilled vegetables and French-style potato salad. Dessert: Fresh raspberries with whipped cream and sugar cookies.

　　

Ingredients

Makes 4 servings

　　1/2 cup mayonnaise

　　2 tablespoons white wine vinegar

　　2 tablespoons minced shallots

　　2 tablespoons chopped fresh tarragon

　　1 1/2 tablespoons drained capers

　　4 roasted, grilled, or poached boneless chicken breast halves

　　6 cups mesclun salad blend (about 4 ounces)

　　2 tablespoons olive oil

　　1/4 cup roasted red peppers from jar, thinly sliced

　　

Step 1

Whisk together mayonnaise, white wine vinegar, shallots, tarragon, and capers in small bowl. Season sauce to taste with salt and pepper.

　　

Step 2

Season chicken breasts to taste with salt and pepper. Toss mesclun in bowl with olive oil. Sprinkle with salt. Divide mesclun among 4 plates. Slice chicken breasts and fan atop salads. Drizzle tarragon-caper sauce over chicken. Garnish with red pepper slices. Serve immediately.