Chicken With Tarragon And Peppercorn Dressing

• 4 None potatoes
• 8 None chicken tenderloins
• 1 tbsp cracked black pepper
• 4 None medium tomatoes, sliced thinly
• 1 None red onion, sliced thinly
• None None Tarragon and Peppercorn Dressing
• 2 tbsp water
• 2 tsp drained green peppercorns, crushed
• 2 tsp wholegrain mustard
• 2 None green onions, sliced thinly
• 1 tbsp chopped fresh tarragon
• 1 tbsp olive oil
• 1 tbsp sugar
• 1/3 cup white wine vinegar

1. Boil, steam or microwave potatoes until just tender then drain.
2. Meanwhile, coat chicken all over in black pepper and cook, in batches, on a heated oiled grill plate, for 3 mins each side or until browned and cooked through. Cover and let stand for 5 mins, slice thickly.
3. When potatoes are cool enough to handle, slice thickly. Cook potatoes, in batches, on heated oiled grill plate until browned both sides.
4. Meanwhile, combine dressing ingredients in a small bowl and whisk. Arrange potatoes, tomato and red onion slices on serving plates and top with chicken, drizzle with dressing.

potatoes, chicken, black pepper, tomatoes, red onion, tarragon, water, green peppercorns, wholegrain mustard, green onions, tarragon, olive oil, sugar, white wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/29339 (may not work)