With its subtly sweet anise flavor, fresh tarragon is a perfect match for moist, tender roasted chicken thighs. Chef Anthony serves a hearty portion over a grain salad composed of nutty farro, melted leeks, crisp-tender green beans, zesty radishes, and charred red onions—all drizzled with luscious buttermilk dressing for a perfectly creamy, tangy contrast. Perfect for lunch or dinner, this satisfying, flavor-packed salad will keep you energized without weighing you down.
Nutritional facts
Protein
41g
Carbs
30g
Calories
500
Fat
27g
Ingredients
Vinegar, TarragonDried TarragonChivesChicken ThighExtra Virgin Olive OilRed OnionButtermilkOnion PowderGarlic PowderFarroBlack PepperGarlicDijon MustardAgave SyrupKosher SaltGreen BeansMayonnaiseBlackened SeasoningLemon JuiceLeeksRadish
Reviews
4.2
Based on 1461 reviews
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
You can find Anthony Nichols’s meals in...