4 servings

Leaves from 4 large sprigs of tarragon, stems reserved

2 quarts chicken or vegetable broth

4 boneless, skinless chicken breast halves (4 to 5 ounces each), flattened to 1/2-inch thick

1 teaspoon whole-grain mustard

1 teaspoon lemon juice

1/4 cup extra-virgin olive oil

Sea salt and freshly ground black pepper

3 cups salad greens

Place the tarragon stems and broth in a large saucepan over high heat. Bring to a boil. Reduce the heat to medium-low so the broth is barely bubbling. Add the chicken and gently poach for about 15 minutes, or until firm to the touch and cooked through. Transfer the chicken to a cutting board and let it cool briefly before cutting into thin diagonal strips.

Meanwhile, prepare the dressing. In a mini-blender, coarsely chop the tarragon leaves and puree with the mustard, lemon juice, oil and salt and pepper to taste. Or chop the tarragon finely and whisk in a small bowl with the other dressing ingredients. Divide greens among individual plates. Fan chicken slices on top of greens and drizzle with dressing. Serve immediately.

Per serving: 209 calories, 18 g protein, 1 g carbohydrates, 15 g fat (2 g saturated), 43 mg cholesterol, 169 mg sodium (144 mg if using low-sodium broth), 1 g dietary fiber.

 (Adapted from “The Newlyweds' Cookbook,” Ryland Peters & Small.)

Produce Picks

Kiwifruit

Over the next week or so, you will notice a change with your kiwifruit. California fruit is nearing the end of its season. The last of the crop will have excellent flavor and will ripen very quickly.

Now the first boats have landed with new-crop kiwifruit from Chile. This fruit is not nearly as ripe as the California fruit, so the kiwis will be firmer. Don't expect them to ripen in a day or two. It may take up to five days to ripen them properly.

The best place to ripen your kiwifruit is not in the refrigerator and not in the open air on your counter. The cold of the refrigerator will slow the ripening process. The open air will cause the kiwi to shrivel before it ripens, since there are no natural oils on the skin to prevent dehydration.

Put unripe kiwis in a fruit-ripening bowl, out of direct sunlight. Or put the kiwis on the counter and cover them with newspaper. You can also place them in a paper bag.

Kiwifruit has more vitamin C than an orange and more potassium than a banana. It's like a vitamin pill with fuzz.

        ITEM    |    PRICE     |    SOURCE    |    TIPS

Asian pears    |    99 cents - $1.29 each    |    Chile    |    Treat these like fine china; the skin is tender and fruit is easily bruised.

Green bell peppers    |    $1.99 - $2.59 a pound    |    Mexico    |    We are seeing light peppers with thin walls. They will dehydrate quickly.

Grapes    |    $1.50 - $2.29 a pound    |    Chile    |    Chilean season is almost over. Berries will fall off the vine easily.

Watermelon    |    59-69 cents a pound    |    Mexico    |    New crop from Mexico is here. Supplies and quality will keep improving.

SOURCE: Michael R. Marks