Chicken Salad with Tarragon-Mustard Vinaigrette
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
- 1/2 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:
- In a medium bowl, whisk together lemon zest, lemon juice, Dijon mustard, tarragon, honey, garlic, sea salt and freshly ground pepper.
- Slowly whisk in olive oil until emulsified.
- Taste and add a bit more salt, if needed.
- Store in refrigerator for up to 1 week. Shake well before using. Makes about ¾ cup.
Make Salad:
- In salad bowl, add greens, chicken, fennel and cherries. Toss well.
- 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.
