Blueberry Tarragon Chicken Salad

3.8/5 rating (5 votes)
  • Serves: 6
  • Print Recipe:
Blueberry Tarragon Chicken Salad


  • 1 cup lentils, rinsed (If possible soak overnight)
  • 1-2 cups water (or low sodium vegetable broth for extra flavor)
  • 1 bay leave
  • 8 ounces baby spinach
  • 1/2 cups organic blueberries, rinsed
  • 1 teaspoon coconut oil
  • 1/4 cup sweet onion, small diced
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1-2 tablespoons dates, fresh, pitted
  • Fresh zest from one small lemon
  • 1 teaspoon fresh lemon juice
  • 1/2 cup water
  • 1 cup raw walnuts, roughly chopped
  • 1 pound chopped chicken breast- baked or grilled- free range, hormone free, antibiotic free


  1. Combine lentils, one cup of water or broth and bay leaf. Bring to a boil. Bring to a boil. Simmer for 15 to 20 minutes, or until the lentils are soft. Check occasionally to see if more water is needed.  Don’t let lentils get dry.
  2. Drain. Discard the bay leaf. Set aside and let cool.
  3. Heat coconut oil in a skillet over medium heat. Sauté onions until lightly brown. Let cool.
  4. Place onions and coconut oil in blender. Add 1/2 cup blueberries, the apple cider vinegar, sea salt, dates, tarragon, lemon zest, lemon juice and water. Blend till smooth. Chill.
  5. For the salad, toss lentils and spinach together. Arrange spinach mix on plate. Garnish with the remaining 1 cup of blueberries and the walnuts.
  6. Drizzle dressing on salad.

Comments (1)

  • Lesley


    17 June 2013 at 21:31 |
    ??? There is no tarragon in this recipe??? Also, I'm assuming you place chicken on the spinach as well.

Leave a comment

You are commenting as guest.

Sign-Up for Tana's Newsletter

Sign-up to receive Tana's weekly newsletter filled with valuable information on weight loss, healthy recipes, special offers and much more!