Dijon Tarragon And Balsamic Blueberry Chicken Salad

• 4 ounces grilled chicken breast, chopped
• 1 cup fresh blueberries
• 2 teaspoons Dijon mustard
• 2 teaspoons fig balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh tarragon
• 1/2 cup steamed asparagus
• 2 cups fresh baby spinach leaves
• sea salt and pepper

1. Combine the mustard, vinegar, and oil with almost all the fresh tarragon and a dash of salt in pepper.
2. tir 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.
3. Once the "chicken salad" is set, gently toss with the asparagus and spinach and add the remaining tarragon and salt and pepper.

chicken breast, fresh blueberries, mustard, balsamic vinegar, extra virgin olive oil, tarragon, steamed asparagus, fresh baby spinach leaves, salt

Taken from food52.com/recipes/33937-dijon-tarragon-and-balsamic-blueberry-chicken-salad (may not work)