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
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Ingredients
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4 ounces
grilled chicken breast, chopped
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1 cup
fresh blueberries
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2 teaspoons
Dijon mustard
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2 teaspoons
fig balsamic vinegar
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1 tablespoon
extra virgin olive oil
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1 tablespoon
fresh tarragon
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1/2 cup
steamed asparagus
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2 cups
fresh baby spinach leaves
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sea salt and pepper
Directions
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Combine the mustard, vinegar, and oil with almost all the fresh tarragon and a dash of salt in pepper.
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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.
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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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