Dijon Tarragon & Balsamic Blueberry Chicken Salad

Dijon Tarragon & 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.