- 1 (31/2-pound) chicken
- 2 yellow onions, peeled and thinly sliced
- Olive oil
- 4 sprigs tarragon to roast with the chicken plus the leaves from 1–2 more stems for the finished salad
- Salt and pepper
- 5 zucchini, ends trimmed away and then sliced on a bias
- 1 tablespoon Dijon mustard
- 4 tablespoons olive oil
- 1 tablespoon tarragon vinegar or white wine vinegar
Preheat oven to 400°.
Cover the bottom of a roasting pan with the sliced onions. Place the chicken on top and drizzle with a little olive oil. Tuck the tarragon sprigs around the chicken. Sprinkle a little salt over the chicken and then grind some black pepper over the top. Roast for 90 minutes.
Spoon the mustard into the bottom of a large salad bowl. Pour in the olive oil and vinegar and whisk together well. It will look like mayonnaise. Place the serving utensils on top of the vinaigrette.
Pour a little olive oil into a large mixing bowl and add all the zucchini slices, a pinch of salt and some pepper. Toss to coat.
Place a griddle on top of a stove and heat so that it gets nice and hot. Grill the zucchini slices so that they are just cooked. Turn them after 2 minutes. You may have to do this in batches as all the slices may not fit on the griddle in 1 layer. Add the grilled zucchini to the salad bowl.
Place the cooked chicken on a cutting board, and let rest for 10 minutes before carving. Carve the chicken, removing all the meat and chopping it up into bite-sized pieces. Add the chicken pieces, the sliced roasted onions and the fresh tarragon leaves to the bowl.
When you are ready to serve, toss the ingredients well so that everything gets nicely coated with the vinaigrette.