Seriously. Every. Single. Time.
Apparently I have issues. I mean, I like "meal" salads - salads with cojones, if you know what I'm sayin'. Sure, I like lettuce of all sorts. I'm a fan of spinach. Arugula's my back-door man. Little baby micro-greens make me squee. But (you knew that was coming, didn't ya?), I prefer them all when combined with something else.
You get my drift. Like I said - cojones.
This salad is just the type I'm talking about. When eating a salad like this, you must (must!) slide the tines of your fork through each and every component before taking a bite. Doing that causes major salad-love. More than that really. Salad-stalking. Salad-craving. Proclamations that you are only going to eat this salad from now on...for every meal. Even if you do forget about it tomorrow.
Chicken, Strawberry, & Tarragon Salad w/ Cashews & Cashel Blue
All at once crunchy, salty, pungent, creamy, sweet, and bright with a faint whisper of peppery anise from the tarragon. I like this best with still-warm chicken.
Prep Time: 5 minutes
Cook Time: n/a
Keywords: salad chicken lettuce strawberries tarragon spring summer
Ingredients (serves 1)
- Tarragon Vinaigrette, to taste (recipe follows)
- couple handfuls mixed salad greens (any kind you like)
- leaves from a couple of fresh tarragon sprigs
- 1 rotisserie chicken breast, pulled apart (warm, room temperature, or cold - I like it warm)
- 6 sweet, ripe strawberries, hulled & quartered
- big handful of roasted, salted cashews
- Cashel Blue cheese, crumbled
- 3 tablespoons "light" olive oil (or other lighter, neutral oil)
- 1-2 tablespoons tarragon vinegar
- 1/2 of a small shallot, minced
- few sprigs of fresh tarragon, minced
- big pinch sea salt
- a few grates of freshly ground black pepper
Instructionsassembling the salad:
Toss the salad greens, tarragon leaves, and the pulled chicken with a good drizzle of the vinaigrette - don't drown the leaves, just lightly dress them. Start small, you can always add more.
Place onto a serving plate and top scatter everything else over the top.
That's it - enjoy!making the vinaigrette:
Make as much as you like, just keep the oil to vinegar ratio at approximately 3:1, respectively (though really, with this particular vinaigrette, I would probably increase the vinegar by a bit).
Place everything in a jar with a tight fitting lid and shake it like it's going out of style. Store in fridge. Shake again just before using.notes:
You probably don't need a recipe for salad, so I've just given you rough amounts as to what I used for one good-sized salad. Adjust to suit your tastes.