This is a meal in itself and if you like tarragon you are going to love this salad. For many years I would order a salad very similar to this in a local French restaurant in Los Angeles. When they closed their doors, I started making my version of it. The vinaigrette is so yummy!
 
¾ lb. Fresh Spinach leaves
1 large Chicken breast, cooked or grilled and sliced
½ cup pineapple chunks
½ cup corn, grilled or can corn
1 avocado, sliced
6 slices of crispy bacon, cooled and torn in pieces
 
Place spinach leaves in a large bowl or on a large platter. 
Arrange chicken breasts, pineapple chunks, corn, avocado slices and torn pieces of bacon.
Toss salad with about a ¼ cup of the vinaigrette and add more for desired taste. 
Serve with a crispy warm French baguette. 
 
Vinaigrette
Makes about ¾ cup
 
1 Tbsp. Dijon mustard
2 Tbsp. sherry wine vinegar or any good wine vinegar 
¼ cup sour cream, crème Fraiche or (1 egg yolk) 
2 Tbsp. fresh tarragon, finely chopped, or ¾ tsp. dried
¼ tsp. salt
1/8 tsp. white or black pepper
1/2 cup extra virgin olive oil
 
In jar or bowl, combine all the ingredients. 
Using a hand held emersion blender or small food processor, blend until combined and creamy.