Blueberry Tarragon Chicken Salad

July 20, 2011

Boy it’s HOT outside!  And although not much really beats July-in-Florida heat, cool main dishes are the way to go.  Chicken salads are my latest addiction. The fruity Strawberry and Lavender version was a big hit so I came up with another sweet and savory combination with fruit.  Based on the flavors in Salad with Blueberries and Blue Cheese, I changed up the dressing for a little more blueberry flavor.  Don’t like blue cheese?  Try feta instead.  I had planned to throw in a handful of slivered almonds but when I went to the pantry I found someone had beaten me to them.  Next time…

The Salad:

  • Chicken Tenderloins, 2 lb bag
  • Green Onions, 3 or 4
  • Tarragon, 2 or 3 tablespoons fresh snipped or equivalent dry
  • Blueberries, 3/4 cup
  • Blue Cheese, 4 oz, crumbled

The Dressing:

  • Blueberries, 1/4 cup
  • Sugar, 2 tablespoons
  • Light Olive Oil, 1/3 cup
  • Blueberry Pomegranate Vinegar,  1/3 cup
  • Poppy Seeds, 1 to 2 tablespoons
  • Cream,  1/4 cup
  • Black Pepper, to taste

The Sandwiches:

  • Croissants or Baguettes
  • Arugula
  • Avocado (not shown)

Dump the chicken into a large skillet or saute pan and add a little water.  Bring it to a simmer, cover, reduce the heat and let it continue simmering until the chicken is done. Be sure the water doesn’t boil away and add  more if you need to.

While the chicken is cooking, start on the dressing.  Muddle the berries and sugar together in a measuring cup or small bowl.

Add the oil and vinegar.

Add the poppy seeds and a little black pepper and whisk it all together. I’m really just guessing at the amounts. Feel free to adjust according to taste.

Whisk in the cream and set the dressing aside.

Slice the onions and snip the tarragon if you’re using fresh.

By now the chicken should be done.  Remove it from the pan and dice it up.  It’s going to take a little while to cool so pour yourself a glass of wine and take a little break yourself.

Once the chicken has cooled, toss it in a bowl along with the onions, tarragon, berries and blue cheese.

Pour in the dressing and mix it all together.  Adjust the seasoning and so forth to your taste.

Slice an avocado and stuff your bread with chicken salad, arugula and a wedge of avocado. Servie it up and enjoy!

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