Mustard Chicken Salad

Total Time:
1 hr 1 min
Prep:
20 min
Cook:
41 min

Yield:
4 to 5 servings
Level:
Easy

Ingredients
  • 2 whole (4 split) chicken breasts, bone-in, skin-on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups broccoli florets
  • 1 1/2 cups good mayonnaise
  • 2 tablespoons dry white wine
  • 1/4 cup Dijon mustard
  • 3 tablespoons whole-grain mustard
  • 2 tablespoons minced fresh tarragon leaves
  • 1 cup cherry or grape tomatoes, halved
Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.

Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.

For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
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