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This
recipe includes steps over a three day period, but is well worth
the wait. Serve this on the patio with glasses of lemonade.
Marinated Chicken
¼ cup extra virgin olive oil
2
tablespoons tarragon vinegar
1
teaspoon dried tarragon
½
teaspoon seasoning salt
¼
teaspoon mustard powder
⅛
teaspoon ground black pepper
4
skinless chicken breasts with breast bone
Garlic
salt
Pepper
Tarragon Dressing
½ cup extra virgin olive oil
½ cup
white balsamic vinegar
½
teaspoon mustard powder
1
teaspoon garlic salt
¼
teaspoon ground black pepper
½
teaspoon dried tarragon
1
teaspoon dried oregano
1
teaspoon dried basil
½ cup
chopped green onions
2
tablespoons dried parsley
⅔
cup mayonnaise
14 ounces extra-thin spaghetti noodles
⅓
cup crumbled feta cheese
¼ cup
kalamata olives, pitted and sliced
Ground
black pepper to taste
1. Day
1: In a large glass bowl, whisk the oil, vinegar, tarragon,
salt, mustard and pepper. Add the chicken and then
refrigerate
for 24 hours.
2. Day
2: Arrange chicken in a 13 x 9 x 2-inch glass baking
dish.
Sprinkle with garlic salt and freshly ground pepper.
Bake
in a preheated 350
oven for 1 ¼ hours or until
the
internal temperature reaches 185
. Chill, then slice thinly.
3. In a large glass
bowl, whisk the oil, vinegar, mustard, salt,
pepper,
tarragon, oregano, basil, green onions, parsley and
mayonnaise. Refrigerate dressing until
needed.
4. Cook the pasta
in salted boiling water just until it is
“al
dente” or the pasta is done but not mushy. Drain in a
colander
and rinse with cold water. Toss the pasta with the
dressing
and chicken. Refrigerate overnight.
5. Day
3: When you are ready to serve this delicious salad, toss
with
the feta, olives and pepper to taste.
6. Serve with a
crusty Italian bread.
Makes 8 servings as a main salad
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