• Servings 24
  • Prep 20 min
  • Cook 5 min
  • Cuisine
  • Skill Level

Chicken Edamame and Walnut Salad with Pink Peppercorn-Tarragon Vinaigrette


  • 1/2 lb of sweet onions, peeled and coarsely chopped
  • 1 and 1/3 cups buttermilk
  • 3/4 cup raspberry vinegar
  • 2 tbs Dijon mustard
  • 1 and 1/2 tbs pink peppercorns
  • 1 and 1/2 tbs sugar
  • 1 and 1/2 cups canola oil
  • kosher salt to taste
  • fresh cracked black pepper to taste
  • 2 to 3 tbs fresh tarragon leaves, minced
  • 2 lbs of frozen, shelled Edamame
  • 8 oz of walnut pieces
  • 1 rotisserie chicken, shredded
  • 8 ozs dried cherries
  • 8 ozs dried cherries
  • 1/4 cup walnut oil
This is a delicious salad that will serve a crowd. It’s great for a large family gathering or picnic.

  • In a blender or food processor combine the onion, buttermilk, vinegar, mustard, peppercorns and sugar. Process until smooth.
  • With the motor running, pour in the canola oil.
  • Season with salt and pepper and stir in the tarragon ad pour into a clean container while preparing the salad.
  • Bring a pot of salted water to a boil, add the edamame and cook for about 5 minutes.
  • Drain and shock under cold water. Pat dry.
  • Lightly toast the walnut pieces.
  • In a large bowl, combine the shredded chicken wit the edamame, walnuts, dried cherries and tarragon.
  • Pour about about three quarters of the dressing on the salad and  toss to blend.
  • Pour on the walnut oil and as much of the remaining dressing as desired.
  • Season with salt and pepper and toss.
  • Chill for at least 1 hour.
  • To serve spoon on a platter covered with lettuce leaves.
  • Recipe may be reduced by half  if desired.

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