Chicken Salad with Tarragon-Mustard Vinaigrette
Author: Nicole
Ingredients
For Dressing:
  • Zest (~1 teaspoon) and juice (~3 tablespoons) of one large lemon (see Notes)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • Fine sea salt and freshly ground black pepper
  • ½ cup extra virgin olive oil
For Salad:
  • 5 ounces of baby lettuce
  • 3 cups shredded chicken (~1 rotisserie chicken – skin removed, white and dark meat)
  • 1 medium fennel bulb, fronds removed and cut into small slices
  • 32 cherries, pitted and halved
Instructions
Make Dressing:
  1. In a medium bowl, whisk together lemon zest, lemon juice, Dijon mustard, tarragon, honey, garlic, sea salt and freshly ground pepper.
  2. Slowly whisk in olive oil until emulsified.
  3. Taste and add a bit more salt, if needed.
  4. Store in refrigerator for up to 1 week. Shake well before using. Makes about ¾ cup.
Make Salad:
  1. In salad bowl, add greens, chicken, fennel and cherries. Toss well.
  2. Toss with dressing just before serving. You may have leftover dressing.
Notes
* Before squeezing the lemon, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
Recipe by Riegl Palate at https://www.rieglpalate.com/chicken-salad-with-tarragon-mustard-vinaigrette/