: yogurt marinade:
  • 1 ts toasted and crushed cumin seed
  • 1/2 ts red chile flakes
  • 2 ts roasted garlic
  • 1/4 c minced scallions, — white part only
  • 1 c plain yogurt
  • 1 TB fresh lemon juice
  • 6 boneless, skinless chicken
  • : breast halves
  • : Lemon-Tarragon Vinaigrette:
  • 1/2 c fresh lemon juice
  • 1 ts grated lemon zest
  • 1 ts paprika
  • 2 TB white wine vinegar
  • 1 TB minced shallots
  • 2 TB minced fresh tarragon
  • 2 ts honey — (or to taste)
  • 1/2 c olive oil or — 1/2 cup
  • : defatted chicken stock
  • : Kosher salt and freshly
  • : ground white pepper

In a medium bowl, combine the marinade ingredients. Add the chicken and marinate in
the refrigerator for at least 2 hours. In a bowl, combine the lemon juice, lemon zest,
vinegar, shallots, tarragon and honey and mix with a hand blender. Slowly incorporate
the olive oil or stock, either by whisking by hand or pulsing 2 to 3 times with hand
blender. The vinaigrette should not be emulsified but remain very light in body. Season
to taste with salt and pepper. Store covered in the refrigerator for up to 3 days. Makes
approximately 2 cups.

Preheat the broiler or stove top grill. Wipe any excess marinade from the chicken. Grill
or broil until the chicken is just done and juicy, about 3 to 4 minutes on each side. While
the chicken is cooking, heat the olive oil in a large saute pan and quickly saute the
savory greens until just wilted. Serve the chicken on top of the greens and drizzle with
the vinaigrette to taste.