Creamy Tarragon Chicken Salad

(Serves 4-6)


  • 3 cups white chicken meat, chopped
  • ¼ cup avocado oil
  • 2 tbsp sherry vinegar
  • 2 medium pears (1 1/2 cup total)
  • ¼ cup red onion, 1/4th inch dice
  • ¼ cup pomegranate seeds (optional)
  • 2 tbsp fresh tarragon, minced
  • 1 tsp sea salt


  • Place chopped chicken in a large mixing bowl.
  • Mince the tarragon and add to the bowl, along with the pomegranate seeds if using.
  • Peel and chop the pears, placing 1/2 cup into the mixing bowl.
  • Blend remaining 1 cup of chopped pear, avocado oil, sherry vinegar, and sea salt until thick and smooth.
  • Pour the dressing over the chicken and toss around in the bowl until evenly coated then serve over a bed of leafy greens.