For a lunch on the go this recipe for Chicken and Egg Salad with Tarragon Mustard Vinaigrette is perfect
For the vinaigrette:
1 tsp chopped fresh tarragon
2 tsp Dijon mustard
2 tsp white wine vinegar
Pinch of kosher salt
Pinch of fresh black pepper
4 tsp extra virgin olive oil
For the salad:
2 cups chopped cooked chicken (roasted, poached, or rotisserie)
2 hard-boiled eggs, chopped
1 large stalk celery, diced, with leaves
In a small jar with a tight-fitting lid, combine all ingredients for the vinaigrette. Shake the jar vigorously until the dressing emulsfies (thickens), and set aside.
In a mixing bowl, combine the salad ingredients.
Toss with the vinaigrette, and serve immediately, or cover and refrigerate for up to several hours.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.