Chicken, strawberry and goat cheese salad with tarragon vinaigrette
2 Tbsp, warm
2 Tbsp, minced
White wine vinegar
2 Tbsp, extra virgin
6 cup(s), chopped, or spring greens mix
Cooked boneless skinless chicken breast(s)
2 cup(s), chopped
12 medium, sliced
Soft-type goat cheese
8 Tbsp, crumbed (1/2 cup)
2 Tbsp, chopped
- In a medium bowl, whisk together water, tarragon, vinegar, honey mustard, honey, salt and pepper. Slowly whisk in oil to combine thoroughly; set vinaigrette aside.
- When ready to serve, combine greens, chicken and carrots in a large bowl; gently toss with vinaigrette, strawberries, cheese and scallions. Yields about 3 cups per serving.