Recipe for chicken and egg salad with tarragon mustard vinaigrette
Does it really matter which came first? What's important is that the chicken and the egg came together in this summery salad, tossed with a tarragon mustard vinaigrette that loves them equally. On the day I took these photographs, I made the salad with celery, the stalk plus the leaves. Had I waited a few days, I would have swapped in lovage from my herb garden. The young tarragon leaves, also from my garden, added a nice undertone of licorice; if the flavor isn't your thing, substitute fresh parsley or dill. Serve on toasted bread with some lettuce leaves, or use the leaves as a wrap for a lovely presentation with fewer carbs. This salad contains no mayonnaise, and that makes it a perfect candidate for the picnic basket.
Chicken and egg salad with tarragon mustard vinaigrette
For the vinaigrette:
1 tsp chopped fresh tarragon
2 tsp Dijon mustard
2 tsp white wine vinegar
Pinch of kosher salt
Pineh 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.
More recipes in The Perfect Pantry:
Lemon-dill egg salad
Bacon and egg tartine
Chicken salad with walnuts, celery, and pomegranate-harissa yogurt sauce
Curried chicken salad with bell pepper, peanuts and raisins
Chicken and avocado lettuce boats with buttermilk Dijon dressing
Other recipes that use these pantry ingredients:
Asparagus, potato and herb soup, from Soup Chick
Tarragon-mustard deviled eggs, from Kalyn's Kitchen
Ladies' Lunch tarragon chicken salad, from Pink of Perfection
Roasted chicken and vegetables with mustard and tarragon, from Tastefood
Tarragon chicken salad with pecans and figs, from In Praise of Leftovers