Dijon Tarragon and Balsamic Blueberry Chicken Salad
Ashley Sara DeKam
- Serves
- 1
I struggled to come up with a cute and catchy name for this one.
I simply couldn’t do it.
It’s a mouthful as it is – yet rightly descriptive.
dijon mustard. fresh tarragon. fig balsamic vinegar. a bit of olive oil. fresh blueberries. grilled chicken.
don’t forget to add a bit of fresh spinach and asparagus and salt and pepper too.
here it is…
Ingredients
- 4 ounce grilled chicken breast, chopped
- 1 cup fresh blueberries
- 2 teaspoon Dijon mustard
- 2 teaspoon fig balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh tarragon
- 1/2 cup steamed asparagus
- 2 cup fresh baby spinach leaves
- sea salt and pepper
Featured Video
Directions
- Step 1
Combine the mustard, vinegar, and oil with almost all the fresh tarragon and a dash of salt in pepper.
- Step 2
tir or shake in a jar to combine and emulsify a bit. Carefully stir into the blueberries and chicken, careful not to bruise or pierce the berries to create a purple blue massacre.
- Step 3
Once the “chicken salad” is set, gently toss with the asparagus and spinach and add the remaining tarragon and salt and pepper.