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Chicken with Taragon and Garlic Sauce Rice and Corn Salad with Lemon Dressing

        This recipe will add to your Chicken repertoire with an easy weeknight preparation that packs a lot of flavor into any BLSL* chicken breast you come across. It’s from the most recent issue of Bon Appetit (May 2010).  But the really wonderful discovery for me was the Rice Salad that was served along with it. *BoneLess, SkinLess
        The chicken is a snap to prepare.  You simply pan roast some garlic cloves and while you’re doing that, do all your prep work for the Rice Salad.  If you have to make rice, add a little extra time and do that first.  I always have leftover rice that I used to toss out.  But since I started my love affair with Nasi Goreng, my go-to Malaysian rice dish, I never throw it out.  It keeps for a week in the fridge.  If you get rice with Chinese takeout, keep it and you can do the same.
        The rice salad recipe really is a keeper.  You can serve it still warm from cooking or you can cool it completely. Either way it’s absolutely delicious  and I can see it becoming a summer favorite since you can vary the vegetables with whatever is in season. Here are the recipes:


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