PULLED CHICKEN WITH TARRAGON MUSTARD VINAIGRETTE

This is a fun different take on a regular chicken salad and honestly quite addicting. The recipe I wrote is for a salad but truly the vinaigrette and chicken combo could be used in lots of ways so get creative (think salad / wrap or even on crackers for an app etc)!  

1.5LB boneless skinless chicken thighs

Chicken marinade:
2 tbsp dijon mustard
1 tbsp whole grain mustard (I think if you have mustard seeds and pickled them that would also work)
1/4 cup olive oil (and if looking dry add as needed)
1 garlic clove
2 tbsp packed Tarragon roughly chopped

Vinaigrette:
2 tbsp dijon mustard
1 tbsp whole grain mustard
2 tbsp white wine vinegar 
2 tbsp packed Tarragon roughly chopped

Salad fixings:
Almonds (chopped)
Sliced cabbage
Slice red onion
Apricots (chopped and optional)

Wash chicken and pat dry. Whisk together marinade and coat each piece of chicken and then lay on sheet pan. Cook on 375 for 22 min or so. Remove from pan and pull with a fork.  Make vinaigrette and combine all salad fixings you want to add. Enjoy!