Chicken Salad w/Apple, Cranberry & Tarragon

One of our favorite restaurants in Lexington is Vinaigrette Salad Kitchen.  Dave and I just love the chicken salad there, and this is my take on that recipe.  If you find yourself standing in line at Vinaigrette craving the perfect combination of savory and sweet, might I suggest you give the chicken salad a try?  Just don’t forget to ask for extra strawberries.  But if you decide to give making this at home a whirl, don’t forget to use the homemade mayo recipe below.  It’s the secret ingredient that takes this recipe from pretty darned good to absolutely fabulous... and is well worth the added effort.

3 cups pulled chicken, chopped
1/3 cup pine nuts, toasted
3/4 cup dried cranberries, chopped
1 cup honey crisp apple, chopped small (about 1 medium)
1/3 cup homemade mayo (recipe follows)
1/3 cup Bulgarian whole milk yogurt
1 tablespoon Worcestershire sauce
3 tablespoons Dijon mustard
3 teaspoons fresh tarragon, chopped
1/4 teaspoon paprika
Spring mix or baby spinach for serving
Fresh strawberries
Salt & pepper to taste
Extra virgin olive oil, for drizzling
1 lemon, juiced
 
Prepare mayo and set aside.  Toast pine nuts to golden brown and cool.  Prepare apple and soak in juice of half lemon and water to prevent browning.  Drain apple and pat dry.  Add all ingredients up to paprika into a large bowl.  Stir well, and season with salt and pepper to taste.  Refrigerate at least 30 minutes prior to serving.  Serve over a bed of spring mix or baby spinach and garnish with lots of fresh strawberries.  Drizzle with high quality olive oil and serve.

Don't have any pine nuts on hand?  No worries.  Pecans or slivered almonds are also delicious in this salad!

Yield: 6 Servings
Diets:  Gluten Free
 
HOMEMADE MAYO
 
1 egg yolk, pasteurized
1 1/2 teaspoons fresh lemon juice
3/4  teaspoon ground mustard
1/2 teaspoon sea salt, more or less to taste
1/4  cup extra virgin olive oil
1/4  cup coconut oil, melted
1/4 cup avocado oil

Pulse together the yolk, lemon juice, mustard and sea salt in a food processor.  Very slowly… add in the oil (a few tablespoons at a time) until all is well emulsified. (Hint:  This can also be achieved without a food processor.  In that case, all you need is a bowl, a whisk, a dream, and plenty of arm power.)

Store remainder in a small glass mason jar in the refrigerator for up to 5 days, and use on everything from sandwiches to baked chicken to add a that little pop of wow.