Roasted-Chicken-and-Potato Salad with Béarnaise Dressing
At Lisloughrey, Wade Murphy's silky, tarragon-inflected dressing—inspired by the classic French béarnaise sauce—is terrific served over chicken breasts, greens and roasted potatoes: the perfect spring meal.Chef Tip Add oil to a vinaigrette slowly to keep it silky smooth.Plus: F&W's Chicken Cooking Guide Roast Chicken Recipes
May 2009