Chicken tenderloins with green peppercorn and tarragon dressing

Give your chicken a fresh twist.

  • 25 mins cooking
  • Serves 4
  • Print
Grilled chicken tenderloins come to life when drizzled with this fragrant dressing of green peppercorns and tarragon.
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  • 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


  • 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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