Dijon Tarragon and Balsamic Blueberry Chicken Salad

By Ashley Sara DeKam
February 18, 2015
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Author Notes: 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… —Ashley Sara DeKam

Serves: 1

  • 4 ounces grilled chicken breast, chopped
  • 1 cup fresh blueberries
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fig balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh tarragon
  • 1/2 cup steamed asparagus
  • 2 cups fresh baby spinach leaves
  • sea salt and pepper
  1. Combine the mustard, vinegar, and oil with almost all the fresh tarragon and a dash of salt in pepper.
  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.
  3. Once the “chicken salad” is set, gently toss with the asparagus and spinach and add the remaining tarragon and salt and pepper.

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