“I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.”–James Beard

Last January, food trend experts predicted tarragon would be the “it” flavor of 2009, so I’d been meaning to try it. All I knew about tarragon was that a.) the herb is a major component of Green Goddess dressing, b.) it’s used in béarnaise, and c.) it sounds like a kingdom in”Lord of the Rings.”  So, when I saw this Grilled Chicken Salad with Radishes, Cucumbers and Tarragon Pesto on the April cover of “Bon Appétit,” I had my vehicle for a tarragon tasting.

Tarragon is the key to bringing together all the layers of flavor and texture in this salad: the pesto, dressing, vegetables, grilled chicken and pine nuts. The herb has a light licorice or anise flavor that’s almost sweet, and it makes this salad a perfect springtime meal. I wound up eating it once as-is and then stuffing the leftovers into a pita. But the tarragon pesto is really the star of the show, and I’m sure I’ll be mixing it with a little mayo to use as a spread for grilled chicken sandwiches.

What about you? Have you “discovered” any new flavors or foods this spring? And, yes, key lime pie-flavored Fiber One® Yogurt TOTALLY counts.

Grilled Chicken Salad with Radishes, Cucumbers and Tarragon Pesto

Adapted from “Bon Appétit”(April 2009)

Serves 4

• 1/4 cup (packed) fresh tarragon leaves plus 2 teaspoons chopped
• 1/4 cup (packed) fresh Italian parsley leaves
• 4 tablespoons pine nuts, divided
• 5 teaspoons fresh lemon juice, divided
• 2 teaspoons chopped shallot
• 6 tablespoons (or more) olive oil, divided, plus additional for brushing
• 4 boneless chicken breast halves with skin
• 4 1/2-inch-thick slices country-style French or sourdough bread
• 1 5-ounce package mixed baby greens
• 1 cup thinly sliced radishes (from 1 large bunch)
• 1 cup thinly sliced Japanese cucumbers (about 1 1/2)

For the tarragon pesto: Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice and shallot into a mini food processor; chop coarsely. With the machine running, gradually add 3 tablespoons olive oil. Season with salt and pepper. If the pesto seems too thick, add a few more teaspoons of olive oil.

For the dressing: Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice and 3 tablespoons oil in small bowl. Season with salt and pepper.

To prepare the chicken: Set the grill on medium-high heat. Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until the chicken is cooked through, about 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil, sprinkle with salt and pepper, and grill for 2 to 3 minutes per side.

To finish the salad: Place greens, radishes and cucumbers in large bowl. Toss with dressing; season with salt and pepper. Divide salad among 4 plates.

Cut grilled chicken breasts crosswise into 1/3-inch-thick slices, and arrange 1 sliced chicken breast atop salad on each plate. Spoon the tarragon pesto over the chicken, and sprinkle the remaining 2 tablespoons pine nuts over each salad. Serve with grilled bread slices.