Chicken tenderloins with green peppercorn and tarragon dressing

Name: Chicken tenderloins in green peppercorn and tarragon dressing
Cook time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Modern Australian
Ingredients: 4 medium (800g) potatoes; 600 gram chicken tenderloins; 1 tablespoon cracked black pepper; 4 large (1kg) tomatoes, sliced thinly; 1 medium (170g) red onion, sliced thinly; 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

Grilled chicken tenderloins come to life when drizzled with this fragrant dressing of green peppercorns and tarragon.

Oct 05, 2018 2:00pm

Serves 4
25 mins cooking

Ingredients

4 medium (800g) potatoes
600 gram chicken tenderloins
1 tablespoon cracked black pepper
4 large (1kg) tomatoes, sliced thinly
1 medium (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.