Let's Dish With Linda Lou

Where You Taste The Love

Roasted Chicken Salad With Green Grapes And Tarragon

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Roasting your chicken with skin on and bone in makes such a difference on how moist and flavorful your chicken turns out. This Roasted Chicken Salad With Green Grapes And Tarragon is to die for. It may be the sweet green grapes, or maybe it’s the hint of the anise flavor the tarragon brings to the table.

It’s really all about the balance between savory and sweet.



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Photo May 29, 8 05 39 AM


Red Onion

Diced Red Onion (2)

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Prep time: 15 minutes
Cook time: 35 to 40 minutes (until the internal temperature of chicken is 165-degrees F.)
Total Time: 55 minutes
Yields: 6 to 8 servings

Ingredients For Roasted Chicken:
2 large chicken breasts, bone-in skin-on
1/4 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Salad:
2 1/2 cups of roasted chicken, 2-inch dice
1 1/2 cups of large diced celery (include their leafy tops)
1/2 a cup of red onion, finely diced
2 cups of green grapes, halved
1 tablespoon of fresh tarragon leaves, finely chopped
1/4 cup of chopped pistachios, roughly chopped
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3/4 cup of really good mayonnaise
1 package of Tostadas

oven to 350-degrees F.

Place two chicken breasts onto a rimmed baking sheet pan. Drizzle olive oil, rubbing the oil over the tops of the chicken. Sprinkle Kosher salt and fresh ground pepper over both breasts. Transfer to the oven and cook for 35 to 40 minutes or until the internal temp reaches 165-degrees F.

While the chicken is roasting, halve the grapes, dice the red onion, dice the celery (including the leafy green tops), finely chop the tarragon, and roughly chop the pistachios. Add all the ingredients into a large mixing bowl, transfer to the frig to chill until the chicken is ready.

Pull the chicken out of the oven and allow it to cool down enough to handle. Remove the skin, debone, and dice the chicken up into large chunks.

Add the warm diced chicken to the large mixing bowl containing the grape mixture. Add the mayonnaise, Kosher salt, and fresh ground black pepper, gently toss to combine. While the roasted chicken is still warm it will absorb the flavors. This is my Roasted Chicken Salad With Green Grapes And Tarragon.

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Lemon Garlic Chicken

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This is my recipe for Lemon Garlic Chicken. This is another memory of a favorite childhood dish my mom made quite a bit. I know there are many versions of this dish out there, but I’m going to keep mine as close to my mom’s recipe as I can.

I’m also making this dish for a close friend of mine, Cheri. She was a big part of mine and Melissa’s life. Today Cheri has a family of her own and because she loved this dish so much, this is for her. Love you girl!

I like to start with the Yukon Gold potatoes. I think they work best, and it’s what my mother used. Trying to stay with tradition, with a few minor changes, gives my Lemon Garlic Chicken a modern makeover.

Flat Leaf Italian Parsley





Fresh Rosemary (1)

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Caesar Dressing

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Olive Oil

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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yields: 4 to 6 servings
Equipment: 9 x 13 x 2 baking dish, 12-inch sauté pan, 2 rimmed baking sheet pans, large mixing bowl, medium-size bowl,  plastic meat board, 3-quart saucepan, Microplane, instant-read thermometer

6 medium-size Yukon Gold potatoes, quartered
1/4 cup olive oil, plus 1 tablespoon for onions, plus 8 tablespoons for breaded chicken
2 tablespoons Kosher salt
2 teaspoons fresh ground black pepper
3 tablespoons fresh rosemary leaves, roughly chopped (reserve 1 tablespoon for the marinade)
6 boneless skinless chicken breasts
1 cup of chicken stock, unsalted
1 large sweet onion, thinly sliced in half-moons.
1 9-ounce bottle of Creamy Caesar dressing, store-bought
4 cups of Panko breadcrumbs
4 tablespoon flat-leaf Italian parsley, finely chopped plus 2 tablespoons for garnish

Ingredients For the Lemon Garlic Sauce:
1/2 cup olive oil
1 tablespoon of rosemary leaves, roughly chopped
1/2 teaspoon of fresh tarragon leaves, finely chopped
6 cloves of garlic, freshly grated
6 lemons, zested and juiced
2 cups chicken stock, unsalted

Preheat oven to 450-degrees F.
I like to start with the Yukon gold potatoes. I think they work best, and it’s what my mother used. Trying to stay with tradition, with a few minor changes, gives my Lemon Garlic Chicken a modern makeover.

Start by taking 6 medium-size Yukon gold potatoes cut them into quarters placing them into a large mixing bowl. Add the olive oil, 2 tablespoons of fresh chopped rosemary leaves, 2 tablespoons of Kosher salt and 1 teaspoon fresh ground black pepper, toss to coat all the potatoes. Next, divide them evenly onto two baking sheet pans, spreading them out into one even layer. Roast in an oven for around 15 minutes. Halfway through the cooking process, turn the potatoes allowing all sides to become light golden brown in color. Remove the potatoes from the oven and transfer them to the baking dish. Spread the potatoes out to evenly cover the bottom of the dish.

Adjust oven temperature to 350-degrees F.

In a large sautépan on medium-high heat add 1 tablespoon of olive oil. Add sliced onions, Kosher salt, and pepper to taste, sauté until just soft and translucent, 5 minutes. Turn the heat off and set aside.

In a large mixing bowl add the Caesar dressing the remaining chopped rosemary leaves, mix to combine. Lay the chicken breast out onto a plastic meat board.  Using a silicone pastry brush, paint both sides of the chicken with the Caesar dressing.

Instead of using Italian style bread crumbs, which my mom used, I’m using Panko bread crumbs. I like how they’re lighter and give a little more texture to the coating. In a bowl add the Panko breadcrumbs and the remaining chopped fresh parsley, mix to combine.

Dredge the chicken into the panko coating both side. Lay the chicken on top of the potatoes, as seen in the picture above.

Pour the 1 cup of chicken stock into the bottom of the baking dish. This will prevent the potatoes from burning. Drizzle 1 to 2 tablespoons of olive oil over each of the breaded chicken breasts. Bake for 20 minutes.

In a medium-size bowl add olive oil, fresh chopped rosemary, grated garlic, lemon zest, lemon juice, tarragon, and chicken stock, whisk to combine. Pour those ingredients into a saucepan. On medium heat bring the sauce up to slow bubble reduce to a simmer and cook for 5 minutes. Fifteen (15) minutes into baking the chicken, remove the chicken from the oven, scattering the sautéed onions on top then ladling half of the garlic lemon sauce over the chicken. Cover the baking dish with foil and continue cooking for another 35 to 40 minutes, or until the chicken has an internal temperature of 165-degrees F.

Remove the chicken from the oven and let rest covered for another 15 minutes.

Arrange the chicken surrounded by the potatoes in a large deep serving platter. Ladle the remaining lemon garlic sauce over the top and sprinkle with Italian parsley. Bring the platter of Lemon Garlic Chicken to the table, serve family-style.

I’m dedicating this dish in loving memory of my mom, Doris Domicole.



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Crostini With Whipped Goat Cheese And Grape Tomato Salad


We know them as crostini, an appetizer consisting of a small slice of toasted or grilled bread and toppings. Usually veggies, meats, or cheeses. To tell you the truth, I could eat these every night and never get tired of it. My Crostinis With Whipped Goat Cheese And Grape Tomato Salad.


Sweet Basil (2)




I specifically asked the deli of my local grocery store to slice for me 2-1/2-inch thick slices of Genoa salami so I could dice it up for my salad.








Crostini Topped With A Grape Tomato Salad




Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Equipment: 1 (10-cup) food processor, 2 rimmed baking sheet pans, 1 large mixing bowl

1 loaf of Tuscan Garlic Ciabatta bread, sliced (yields 16 slices) substitute plain Ciabatta or a French baguette
2 (1/2-inch) thick slices Genoa salami, 1-inch dice
2 pints grape tomatoes, yellow and red, halved
2 cloves garlic, minced
1 tablespoon red wine vinegar
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh tarragon leaves, chopped
1/2 cup fresh basil leaves, julienned

Ingredients For Whipped Goat Cheese:
8-ounces goat cheese, room temperature
4-ounces cream cheese, room temperature
1 tablespoon fresh lemon juice
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/3 cup *E.V.O.O.

Directions For Tuscan Ciabatta Bread:
Preheat oven to 375-degrees F.
Slice ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12 to 15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

In a large mixing bowl,  add the halved grape tomatoes, minced garlic, red wine vinegar, Kosher salt, freshly ground black pepper, chopped tarragon, julienned basil leaves, and diced salami. Toss all the ingredients together, set aside

Directions For Whipped Goat Cheese:
In a food processor, add room temperature goat cheese and cream cheese. Pulse that for a minute. Next, add fresh lemon juice, Kosher salt, fresh ground black pepper, and *E.V.O.O. Process until smooth. Transfer to a bowl.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil

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