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Dijon Tarragon and Balsamic Blueberry Chicken Salad

By Ashley Sara DeKam • February 18, 2015 • 0 Comments

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Dijon Tarragon and Balsamic Blueberry Chicken Salad — 1 of 2

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

Combine the mustard, vinegar, and oil with almost all the fresh tarragon and a dash of salt in pepper.
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.
Once the “chicken salad” is set, gently toss with the asparagus and spinach and add the remaining tarragon and salt and pepper.