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…

Dijon Tarragon and Balsamic Blueberry Chicken Salad

4 oz. grilled chicken breast, roughly chopped or sliced (alternatively shredded oven roasted chicken will do the trick)
1 cup fresh blueberries
2-3 tsp. Dijon mustard
2 tsp. fig balsamic vinegar
2 tsp. extra virgin olive oil
1 Tbs. fresh tarragon, minced
1/2 cup steamed asparagus, chopped
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. Stir 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.

Dramatically simple. Drastically amazing.