For the vinaigrette:
1 tsp chopped fresh tarragon
2 tsp Dijon mustard
2 tsp white wine vinegar
Pinch of kosher salt
Pineh of fresh black pepper
4 tsp extra virgin olive oil
For the salad:
2 cups chopped cooked chicken (roasted, poached, or rotisserie)
2 hard-boiled eggs, chopped
1 large stalk celery, diced, with leaves
In a small jar with a tight-fitting lid, combine all ingredients for the vinaigrette. Shake the jar vigorously until the dressing emulsfies (thickens), and set aside.
In a mixing bowl, combine the salad ingredients.
Toss with the vinaigrette, and serve immediately, or cover and refrigerate for up to several hours.