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

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4.5 117
I just finished making this and it tastes AMAZING! Didn't have the salt issue that other reviewers claim. Then again, I'm not one to cook with exact measurements and eyeballed the seasoning. The one thing about Ina Garten's recipes is that her measurements are ON POINT. I think it has to do with the fact that she's also a great baker. item not reviewed by moderator and published
I really liked this. Moist chicken, great flavors. Regarding the salt comments...If I had to guess I'd say most people that are complaining about it being WAY too salty are basing this on how it tastes right after it's made. If you follow the recipe and let it chill for a few hours (or overnight, like I did) the flavor of the salt isn't as overpowering as all the flavors have had time to blend. I tasted it right after making it and thought "WHOA!" but then after it chilled the bite had disappeared and I loved it. If you're still nervous about over doing it, just add a couple of tsps then adjust as needed. item not reviewed by moderator and published
Very delicious recipe. I did add more tomatoes but followed the recipe in full. Those that complain about the salt well you do not have to add it in. Ina left the amount or none up to you. And if you do cook you should know that the mustard has a lot of salt in it so cut back there. It was perfect for me so complainers make your adjustments and shut up! item not reviewed by moderator and published
Excellent chicken salad, I just love mustard. Didn't have whole grain mustard on hand, however, so I used all dijon and I made it with different veggies. Also, I cut this recipe in half and still had enough for 4 servings! item not reviewed by moderator and published
I'm so glad I make it a habit to read all the reviews before trying Ina's recipes. Although their good, sometimes she uses too much salt. I made this today & used non fat plain greek yogurt for mayo & cut the salt down to 1/2 tea. item not reviewed by moderator and published
Love this. I will definitely make it again. It's so simple but it's got great color and tastes fresh and fabulous. I recommend it for sure. item not reviewed by moderator and published
followed the recipe just perfect ina like all your recipes item not reviewed by moderator and published
Little to much salt. But great receipe love the dressing. Pasta is a great idea . Thanks for all the ideas. item not reviewed by moderator and published
I make this salad all the time. It's one of my favorites. item not reviewed by moderator and published
We thought this was a great warm weather salad, however, the dressing is very rich. After reading the reviews I went ahead and doubled the amount of broccoli and cherry tomatoes. Added 1 cup of cooked elbow macaroni to cut the rich flavors. Then I made only half the dressing, used 1 teaspoon of dried tarragon and only used enough salt to taste. Thanks to all the people who gave such good advise on their reviews. This is a delicious meal. item not reviewed by moderator and published
This was OK. Not spectacular. I like all of the individual flavors and together it was fine, just not a stand-out recipe. item not reviewed by moderator and published
Enjoy seeing this show again! White vs. dark chicken meat...makes a difference in flavor. Thanks Ina. Annie, Fremont, CA item not reviewed by moderator and published
I just finished making this recipe and I love it. I served it on top of some torn romaine lettuce leaves. I am not a big fan of mustard or tarragon - but they are just great in this dish. It is such a nice change from boring chicken salad. I also like that it is atkins diet friendly because of the low ratio of veggies to meat. Yummy. So pretty low carbs and won't have a negative impact on blood sugar. item not reviewed by moderator and published
This is excellent -- but only if you leave out a major portion of the salt. The first time I made it, I followed the recipe exactly and it was VERY salty. The second time, I just sprinkled salt to taste on the finished salad (did not add it to the dressing and it was perfect. I was not a fan of tarragon until I tried this salad. The tarragon makes it interesting and tasty. I don't feel that I had way too much dressing -- I thought the recipe amount was perfect, but I did use more tomatoes and broccoli than the recipe lists. This will be my "go to" recipe for any kind of picnic sandwich in the future. item not reviewed by moderator and published
Just had this for dinner - It was absolutely delicious!! However, the recipe does need some adjustments. You will end up with about 4 times as much of the dressing as you need (I plan to use it for other dishes later in the week... But the dressing is WAY too salty - I would recommend using only 1/2 tablespoon. And you definitely want to use at least twice as much of the broccoli and tomatoes as are listed. Also, I added elbow macaroni and thought it was perfect, and cut some of the richness. Loved the tarragon. item not reviewed by moderator and published
This was a delicious, easy recipe. I cut the amount of mayo (and used lite and added some Greek yogurt instead. I also added more broccoli and tomatoes than called for. It was a very tasty lunch, and healthy served over spring mix. As always, Ina is the best! item not reviewed by moderator and published
This was so delicious! I love the idea of putting in the broccoli and tomatoes because I really love broccoli! The way she uses the method of cooking the broccoli only for a bit and shocking them in the cold water really gives that broccoli the perfect crunch (not too much crunch and not too soft. Also, cooking the chicken with the skin on and removing it later is the best idea EVER! The tarragon, white wine, mustard, and mayo give it a wonderful flavor. Awesome! Ina is so awesome! Thank you for teaching me your ways! item not reviewed by moderator and published
OMG I loved this recipe. It was amazing. With any dressing recipe that calls for mayo (or sour cream I use plain fat free yogurt, or plain fat free greek yogurt. It is roughly the same consistency as mayo (greek yogurt more like sour cream, but obviously way less fat and much better for you. So that is what I did in this recipe. I used 1 1/2 cup of plain yogurt. It was soooooo good. I love a lot dressing, so I used all of it. Other than that I followed this recipe exactly, and cant wait to dig in it tomorrow. I will definitely be making this again. item not reviewed by moderator and published
Very easy and tasty - - but I only needed half of the mayonnaise dressing. item not reviewed by moderator and published
Delicious! I do not like chicken salad, but this gourmet! So good, easy to make, and will make quite an impression on your guests (or your stomach. This recipe will not disappoint! I make it on Sunday afternoon and portion it out for lunches for the week. item not reviewed by moderator and published
I love this recipe, it's so simple but flavorful. Most recently I added dried cranberries to the mix at the end, and really loved the hint of sweetness it added. Thanks Ina! item not reviewed by moderator and published
This dish was really good. I loved the different taste using the mustard. Will make again, I followed the recipe with ease. Very Good. item not reviewed by moderator and published
My sister told me that she makes this recipe all of the time so I had to try it because I love Ina's recipes and make so many of them. This one was wonderful. I did as Ina said and kept the dressing separate and added it as needed. I did hold back on the salt a little. I now have one of the most delicious chicken salads I have ever eaten for our dinner. I have leftover delicious dressing to use over a salad at another meal. That is not a problem to me. Often home cooks don't follow recipes exactly and change them all around and then they give the recipe a bad rating. I will never understand that. Why do you think we have Food Network Stars? Ina, thank you so much for all I have learned from you. item not reviewed by moderator and published
This is really tasty and easy to make, however next time I make it I will use 1/2 the salt and swap out 1/2 of the mayonnaise for Greek Yogurt. I have been enjoying as an addition to my lunchtime salads, but it's a little too salty and all that mayo is defeating my Healthy Salad purpose. item not reviewed by moderator and published
Ok. Nothing I would make again. item not reviewed by moderator and published
Great salad. Chicken very moist. Like others I just used half the sauce and also added just half the salt. Could have had added more veggies but all in all - great! item not reviewed by moderator and published
I really liked it. Anytime someone tells me to put only 3 ingredients in a bowl (chicken, broccoli, and tomatoes and make a quick sauce, I think to myself, Yes, I can do this. I thought it was really tasty. A word of caution though, the recipe calls for 1 tbsp of salt, I used 1 tsp and that was still too much salt for me. There's salt in mayonnaise and mustard so you might want to be careful how much salt you're adding. Thanks Ina! It was a tasty and quick meal. item not reviewed by moderator and published
This is a very good chicken salad. Loved the idea of broccoli and tomatoes. I used fresh garden tomatoes;used a roasted chicken as others of you suggested and only made a half recipe for the sauce. Will definitely make this again. It would be great with some added nuts, pasta or raisins. Ina shows a lot of care in her cooking that makes me want to run and try the recipe! item not reviewed by moderator and published
Awesome! Easy, tasty and light! A complete meal in one! item not reviewed by moderator and published
Really good! The chicken breasts I used were huge so the ratio of chicken to veggies was a bit off. The dressing makes a massive amount but I saved half to use in a romaine salad the next night. Will definitely make again. item not reviewed by moderator and published
I love this recipe. The first time I made it I must have used too much tarragon because all I could taste was the licorice flavor. I substituted fresh thyme and a little bit of basil and I thought the flavor was better. There is definitely too much dressing, I use what I need and keep the rest as a sauce to use on grilled chicken or fish. item not reviewed by moderator and published
The best chicken salad I have ever tasted. I sometimes substitute grape tomatoes or even red grapes for the broccoli and it is always a hit! item not reviewed by moderator and published
Amazing salad - tarragon adds a wonderful flavor. I use sour-cream and a bit of mustard instead of the mayo, thus making the salad even healthier. item not reviewed by moderator and published
We love this salad. It's perfect for a summer day. The dressing sometimes is a bit much, but I just start with a little more than half and continue to add as needed. Anything dressing left over is put in the fridge for use on anything else I can think of. I serve it with garlic bread and it's a filling meal. Even my son, who doesn't really care for chicken or broccoli, likes this salad. item not reviewed by moderator and published
I loved this, but like others, I used a lot less mayo and pretty much reduced the dressing overall since I knew I wouldn't want it really wet. It's very tasty and fabulous and the leftovers are perfect the next day. I will be making this in advance for our next camping trip since it holds up so well. item not reviewed by moderator and published
First off, there was too much dressing for this recipe. I tried it and its really not my cup of tea. It sounded good, but doesn't taste good. Perhaps after it sitting in the fridge for a bit it will be better? item not reviewed by moderator and published
I know this is heresy; but it proves how great this recipe is. I used chicken short cuts (don't judge) frozen broccoli-cooked of course, regular sized tomato cubed and this was so tasty. I did cut mayo 1/2 cup. Not necessary. More than enough to coat the chicken/tom/brocc with some left to store in a small container. Loved this flavor! item not reviewed by moderator and published
Don't cut the mustard! That's what makes it so good! I did however, cut 1/2 cup from the mayo and I used light. Unnecessary calories! I put a lot more broccoli and toms than suggested as well. Very good! item not reviewed by moderator and published
Good, but I would cut back on the mustard, it was a bit too strong. item not reviewed by moderator and published
THIS RECIPE JUST ROCKS! IT HAS A WONDERFUL FLAVOR AND ANYONE CAN MAKE IT! item not reviewed by moderator and published
My 6 yr old granddaughter and I watched Barefoot Contessa make this and decided we had to try it. Oh MY! It was delicious. Kendall made everyone who came into the house that night try her chicken salad! We made oven toast (with lots of butter and served it as a sandwich. Her dad said it was the best chicken salad he had ever eaten. item not reviewed by moderator and published
I made this for dinner tonight and it was delicious!! The combination of flavors can't be beat. I used lowfat mayo and I always add the dressing last to make sure I do not add more than necessary. item not reviewed by moderator and published
hello Contessa how are u doing i hope u doing will really u are a wenderfull and amazing i like every thing u do . plz can u send to me how i can make sezar chicken salad. item not reviewed by moderator and published
I recently made this recipe after seeing it on Ina's show. This ain't for the faint of heart-so much flavor and so simple! The key is roasting the chicken bone-in, skin-on, it truly makes such a difference. I served this with roasted potatoes, onions and peppers-lots of great flavor. My friends know if I need guidance, I always go to Ina! item not reviewed by moderator and published
I added honey and grated parmesan cheese to the dressing and some rigatoni pasta and it serves as a great light meal! item not reviewed by moderator and published
I saw Ina making this on her show this morning. It looked so good! I followed the recipe exactly. The dressing alone is a little salty, but once its blended in with the chicken, it tastes great. I used light mayonaise and a Chardonnay wine. From what I've already tasted, I am not disappointed at all. I've read some of the posts referring to "too much dressing" but on her show and in the instructions in the recipe, she clearly says to add the dressing to the chicken til it's jut moistened. I put the extra in a container and it's in the fridge - if the chicken salad dries too much by the time I'm ready to serve it, I'll have extra dressing. item not reviewed by moderator and published
I would like to know what kind a wine to use? item not reviewed by moderator and published
I don't usually like chicken breast but the dressing makes the chicken taste good. item not reviewed by moderator and published
I can have this Salad for Lunch and Dinner, Great Recipe! item not reviewed by moderator and published
My husband and I love this salad. I like to make it on really hot days it's so easy and refreshing. Sometimes I put it over lettuce or serve with a good bread. I use only 2 chicken breasts without the skin and cover with foil so the breasts do not dry out and then I half the dressing ingredients. Thanks Ina for this simple delicous summer salad. item not reviewed by moderator and published
Loved this recipe just as is. My husband tasted it and declared it a "keeper". item not reviewed by moderator and published
What I like abut Ina's recipes is you can change them up according to your tastes and they are still terrific. I used a leftover grilled chicken breast and chopped everything in the food processor because that's how I like chicken salad. Just a couple of tablespoons of mayo and a squirt of mustard were enough. I did use white wine to thin it out. Yummy! item not reviewed by moderator and published
THIS ISN'T IT! I tried this 3 different ways...here are my tips: 1. There is entirely too much dressing for this amount of salad- Half the suggested amount! 2. Cubed chicken doesn't work in this house...it must fit on a croissant, piece of bread, or cracker. Throw all of the ingredients in the food processor. The consistancy is MUCH more tolerable this way! 3. Ina suggests letting it sit for 4 hours....I would say it should sit oververnight AT LEAST. My husband and I were finally able to enjoy eating this chicken salad on the 3RD day... ** You'll like it once you make these adjustments :) item not reviewed by moderator and published
I drastically reduced the Dijon, wine, and mayo, (used a light mayo as well too) to save a few kcals. I used my food scale to measure one serving of each and 1 tbsp of the wine. When I noticed the dressing was a little sparse I added 2 tbsp of fat free sour cream. This blended very well and stretched the dressing. All together my dressing registered in at 80 kcals for 2 servings. I substituted red onion for the broccoli and served over baby spinach. item not reviewed by moderator and published
I added whole wheat pasta to this recipe and it was great. item not reviewed by moderator and published
i used a whole smoked chicken for a slightly different flavor. as for the extra dressing, i just added more veg. will make again next week! item not reviewed by moderator and published
I loved the reciept and so did my family item not reviewed by moderator and published
I watched this show today on dvr and Ina did say not to use all of the dressing, but to save some in case you need more later. So this may help those who felt there was way too much mayo for their taste. item not reviewed by moderator and published
Might as well eat mayo straight from the jar. Also, diced chicken? Gross. Reminds me of Subway. item not reviewed by moderator and published
This salad is unusual and very good. I took some to work and the team loved it. I will make this to share at gathering with family and friends. Good job! item not reviewed by moderator and published
I usually really enjoy Ina Garten's recipes, but this one I did not particularly like. As others have noted, there was far too much mayonnaise in the dressing, and I found the salad to be a little bland. I wouldn't make it a second time. item not reviewed by moderator and published
The recipe requires modifications at this house, as my husband won't touch broccoli. I add everything else, (plus extra chicken) and it always comes out delicious. As others have said, I cut the mayo in half. I also add the tarragon to the dressing before mixing it with the chicken. I end up with leftover dressing, which makes a great sandwich spread with turkey, ham, etc. What a great and versatile recipe! Ina rocks! item not reviewed by moderator and published
I had some leftover chicken and wanted to make a salad out of it. This is a great recipe and turned out perfect. My husband tried it and come back for more and he is a person who likes to stick to the basics of traditional. Good to see his tastebuds enjoying new flavors. item not reviewed by moderator and published
I did not like it at all. I followed the recipe to a T, and it came out very watery. But I will still try all the recipes. So, far I have tried and like about 50 recipes.Thank you. item not reviewed by moderator and published
I really loved this recipe. I served it over a bed of greens at a luncheon. The guests really liked it as well. I would definitely recommend starting off with a lesser amount of salt in the sauce. I did use Kosher salt and found the salt content to be too much, and I love salt. Can't hurt to start off with about 1 1/2 tsp. and work your way up according to your taste. Other than that, it's great. I'll bet some chopped walnuts would be great in this recipe. item not reviewed by moderator and published
Tried to make the switch, follow the recipe! item not reviewed by moderator and published
This recipe is delicious. My problem was I used table salt instead of kosher salt. I checked the reviews and figured out my mistake. Thank goodness we get to leave comments! item not reviewed by moderator and published
The only thing I added was 2 chopped scallions. I also substituted 1/2 teaspoon DRIED tarragon for the fresh, and it was still amazing! I bet a little dill would be great too. item not reviewed by moderator and published
This would be great for a summer lunch party! Light and refreshing! Very nice! item not reviewed by moderator and published
A delicious salad, but as mentioned before the amount of mayo is off so be carefull. I used 1/2 a cup and it came out great, also I squeezed in some lemon juice to really make all the flavors pop! item not reviewed by moderator and published
THIS WAS REALLY GOOD BUT YOU DON'THAVE TO GO TO SO MUCH TROUBLE. FIRST, THE AMOUNT OF DRESSING AS POINTED OUT BY OTHER REVIEWERS IS WAY OFF. I THINK THE AMOUNT OF MAYO IS AN ERROR AND IF YOU LOOK AT HER OTHER CIHICKEN SALAD RECIPES SHE ONLY USES 1/2 CUP WITH THE SAME AMOUNT OF CHICKEN.. I WAS MAKING THIS FOR TWO SO I USED ONE FROZEN BONELESS SKINLESS BREAST THAT I DEFROSTED IN THE MICROWAVE THEN SAUTEED AND FINISHED IN THE OVEN. I ALSO STEAMED ONE CUP OF BROCC OLI IN THE MICROWAVE. I USED 1/2 C OF LOW FAT MAYO AND CUT THE REST OF THE INGREDIENTS ROUGHLY IN FALF USING MORE TARRAGON AS SUGGESTED. IT WAS STILL TOO MUCH DRESSING SO I ENDED UP USING ANOTHER BREAST AND ANOTHER CU[P OF BROCCOLI. PERFECT!! item not reviewed by moderator and published
Just made the recipe and have to say that it is definitely one of my favorites. I read in some previous reviews that some people had a problem with the saltiness. I find that the recipe for the sauce produced about twice as much as is needed. Which is fine for me because I LOVED the sauce and will use the leftover for salad dressing and veggie dip. I am always one to tinker with recipes. I didn't have any wine on hand at the time so I substituted 1/2 the juice and zest of a lemon...worked out perfectly. I made the sauce separate from the chicken, brocc., and tomatoes. I then drizzled it over, just until barely moist. I then tossed in the minced tarragon.... WONDERFUL item not reviewed by moderator and published
Great recipe! I do not usually eat chicken salad because of the mayo, but I substituted the mayo with non fat Greek yogurt instead. It still gives the salad the creamy consistency but less fat, calories, and best of all no mayo. The combination of textures with the vegetables and the roasted chicken are delicious. item not reviewed by moderator and published
I've never liked chicken salad (or tuna salad...) because I can't stand celery and plain mayo. When I saw this, I couldn't wait to try it. I loved the idea of thinning out the "gloppy" mayo with two kinds of mustard and white wine vinegar. Using freshly roasted chicken sounded mouth watering and because it features tomatoes and broccoli rather and celery, I knew I was in for a treat. I made it for my parents who drove down to Orlando from Atlanta for a visit. I had to work that night and wanted to have something for them to enjoy for dinner. My dad has diabetes, and I knew that this would be a good option for him. They loved it, and so did I. I love the ideas others had about using other ingredients, and I'm already looking forward to trying some of them. I really didn't see an issue with the salt as Kosher is much less "salty" than table salt. It will be in regular rotation at my house from now on. item not reviewed by moderator and published
I followed the recipe and it was great - good consistency and flavor. I added some whole-wheat pasta to make it a little 'hardier' for a dinner meal and to give it some more texture. I also added chopped garlic, dill, and chives, as I didn't have fresh tarragon on hand. It was a crowd-pleaser and I will definitely make it again, especially for an easy evening dinner during the week. item not reviewed by moderator and published
I loved all the ingredients in the salad but wanted to make a lighter, healthier version. Don't get me wrong, I love mayo but don't want to have a salad loaded up with extra sodium, fat and calories, First, if you use regular table salt instead of Kosher salt, cut it to 1 teaspoon. If you use Kosher salt, 2 teaspoons is sufficient. Now as far as the mayo, I used 1 cup of light sour cream and 1/4 cup of mayonnaise. These minor changes didn't make the recipe any less delicious but it did save several hundred calories. item not reviewed by moderator and published
I loved it! It is so good and easy to make, and just full of wonderful flavors and beautiful colors! I make it all the time! I'm hooked! I love the ideas to add chpped walnuts and even the raisin idea sounds out of this world! Can't wait to try that! item not reviewed by moderator and published
This was great chicken salad!. Since it was summer time I added some raisins and walnuts to the mix and served it on raisin bread. My husband loved it. He couldn't stop eating it. item not reviewed by moderator and published
Ina's basic mustard chicken salad recipe is pretty good, but with a few personal touches, I made it a spectacular summer chicken salad. It really needed lemon juice to 'brighten' up the flavours, plus I added some chopped, minced garlic. I also used a little more whole-grain mustard than called for in her recipe. The recipe amount did not seem adequate for this application. Additionally, I do not like tomatoes nor grapes. I do like broccoli and I used the florets as well as toasted & chopped walnuts. The latter is a great addition to this recipe. Many comments were made abt the salt issue. In Ina's recipe (as well as many of the other chefs on Food Network and elsewhere) they use Kosher salt, not table salt. And by table salt, I mean the stuff in the round blue cardboard box with the little girl and the umbrella on the front. That is table salt. Kosher salt is the square blue box with the Star of David symbol on it. In recipes, when it calls for Kosher salt and you are substituting table salt instead, you should use HALF of what the recipe calls for. That is probably wy many of you had issues with your product tasting way over salted. You used table salt instead of Kosher salt. Reading the recipe thoroughly in paramount in creating a delicious tasting meal. Bon Apetit. item not reviewed by moderator and published
I read all the comments first, and there were many regarding the amount of salt! I think that it is possible that it was overlooked that "KOSHER SALT" is called for. Kosher salt versus regulat iodized table salt makes a big difference. I think its almost 2:1. So if you are using 1 T regular salt it would be much too salty for sure. 1T Kosher is perfect here. :-) item not reviewed by moderator and published
This is a wonderful base recipe upon which one can build. I made it tonight using what I had on hand for the dressing. I used mayo, dijon mustard, sriracha, white wine vinegar with tarragon, and a splash of red wine vineger. I was out of black pepper, so I coated the chicken breasts with salt and crushed red pepper before roasting. It turned out beautifully. I urge all of you armchair gourmets out there to modify the sauce, and make it your own. Ina does such an amazing job of giving basic recipes that can be customized based upon your tastes, or, in my case, what you have on hand. Let your creativity shine! item not reviewed by moderator and published
We made a few modifications to the recipe - i.e., yield of 2 servings and used one of those precooked rotisserie chickens from the grocery store (which cut down on the prep time). This would be great to quickly prep and serve to unexpected guests. Loved everything about this light lunch meal. I have saved this recipe and will definitely use it again. item not reviewed by moderator and published
This chicken salad is just the best. It turns out just like it looks on T.V. ( which seems to never happen for me.) The flavors are just a perfect blend of fresh and bold in your mouth. And between the chicken , broccolli and tomatoes there is always a new texture to munch on. I just love this salad. It is what I make for myself. I love the tip on dressing the salad with while the chicken is warm, it really makes a difference. I have made this salad with those frozen half chicken breasts out of a bag or box and it still turns out great. Enjoy this one. It's a winner!- West Chicago, IL item not reviewed by moderator and published
I was in the mood for a chicken salad when I found this recipe. I didn't have broccoli and didn't want to use tomatos so I substituted pineapple chunks and mandarin oranges (both drained well). I only used 1/2 tsp of salt and it was delicious. item not reviewed by moderator and published
The salad turned out great. I didnt think the tomatoes gave it that much flavor so I added red seadles grapes to it. They add color, that crunch and most of all flavor. Its even better the next day. Great summer salad. Thanks Ina item not reviewed by moderator and published
Read over all the reviews before attempting to make this. It turned out perfectly. We did use an extra chicken breast (the package had 5 oh well!) and we watched the salt in the dressing, used two generous tsp, not one full tablespoon, it did taste salty in the bowl HOWEVER, you must keep in mind the chicken is not really salted, (you remove the skin) and we didn't salt the broccoli water-so it really was just about perfect AFTER you folded all the ingredients together. It did seem a little thin at first but after chilling in the refrigerator it was just beautiful. It was easy and pretty elegant looking very filling & rich. Would make this again for company. We had extra dressing so we made corkscrew pasta, tossed it with the leftover dressing and served it with the salad. I think next time I would halve the grape tomatoes but would not change it otherwise. We used grey poupon dijon mustard and grey poupon harvest coarse ground mustard found at Publix. This definitely would not have worked as well with the frozen chicken breast halves you can buy, you need to use the large fresh meaty on the bone chicken breasts. item not reviewed by moderator and published
This was a huge hit at a big family birthday brunch. I cut corners at little by using store bought roasted chickens, they were really plump and provided a lot of meat. I had exactly the right amount of dressing for the salad ingredients, the chicken, broccoli and tomatoes were moistened, but not wet and no dressing pooled in the bottom of the bowl. Everyone loved the refreshing and light blend of the flavors. Judging by the positive response, this will be a new addition to the family favorites. item not reviewed by moderator and published
I loved this recipe. I had to use regular vinegar in place of the white wine ( being preggers and all) and it turned out super yummy with a big punch of lots of different flavors. My hubby loves the sauce and makes it all the time for dip and toppings for burgers and corn dogs?? Must be yummy! item not reviewed by moderator and published
Two problems with the dressing: way too much salt . I still think it was a typo in the recipe. Also, way too much dressing for the rest of the ingredients. It was positively swimming in dressing. Did you ever try to get dressing out of a salad? I had to spread it all out on paper towels and blot each piece of chicken, broccoli and tomato! In spite of the problems--I caught the salt before it all went into the bowl--this recipe is a keeper. And I love watching Ina at work. What a charmer! item not reviewed by moderator and published
Great recipe. I adapted it for my fam. with honey mustard (instead of dijon) and added walnuts and carrots. The chicken was incredibly juicy and the fam. loved it. item not reviewed by moderator and published
This has become my absolute favorite chicken salad. It is a great way to get my 2 year old to eat broccoli too. It is so flavorful and colorful. I have also fallen in love with the dressing. I have started making it for other salads as well. YUMMY! item not reviewed by moderator and published
Ina's Back to Basics Recipes are fabulous. This is a really simple and delicious example of a great chicken salad. The fresh tarragon gives it just the right amount of unusual flavor. This will be my "go to" chicken salad recipe. item not reviewed by moderator and published
I have all of Barefoot Contessa cookbooks and they are great for entertaining, if you want recipes that are sure to please. If you can read, you can cook (with her books)!!!! This is the first time I've seen Ina make this recipe and I couldn't find it in her books but I always approach a recipe as a guide line and frequently change it to suit us. This recipe is a good one, but I had to amend it by cutting the salt to 1/4 to 1/2 teaspoon instead of a tablespoon. I also changed the high fat content, which alot of her recipes have, by mixing 1/2 cup of Mayo and 1/2 cup of no-fat yogurt. We didn't even notice the change. It was delicious! Next time I'm going to put 1 1/2 cups of 4 Bean Salad (from Costco) in it. We experimented with it tonight and that too was delicious. I will use this recipe frequently, with or without the beans. item not reviewed by moderator and published
I used less salt - as always in food network recipes - maybe 1/4 to 1/2 tsp.sea salt in the sauce. Wanted to make it right away, so did a health food meat substitute - raw walnuts soaked for a couple hours, drained, patted dry and halved. (Soaking gets nut enzymes going for digestion.) Will use it for chicken also. I knew mustard/mayo would be a good mix and that Ina knows her flavors for the rest of it. Like those big chunks of lightly steamed (my preference) broccoli florets and the tomatoes. This is a keeper. Thanks! item not reviewed by moderator and published
The sauce was so salty!!! Did anyone else that gave it 5 stars actually add the 1 Tbs of salt to the dressing or am I the only idiot? I used white wine vinegar to thin the sauce and I saw others that used vinegar had good results. Was it the cheap dijon I used? Anyone who thought it was 5 stars what exact ingredients did you use and what amounts? item not reviewed by moderator and published
I first made this recipe for a lunch at home for my sister and young nephew wo is 11. Then one weekend served it to my husband for lunch and he really liked it, actually ate leftovers twice while I was out of town for business during the week; first I had left him a stuffed tomatoe with the mixture and for his second meal he made a sandwich. It was rated as excellent by all. Then I made the recipe with everything cut up slightly smaller, took it to a superbowl party where I put it in mini pastry cups - it was one of the hits. Although, there was a lot of available food, this dish (I brought a lot too) went continuously throughout the night with nothing left over at the end of the game :-) I have also used the mustard/mayonaise mixturethinned slightly with chamapigne vinegar as a dip for seafood... mmmmm.... yummmm! My guests enjoyed it thoroughly! Felt I needed to rate this recipe as my husband asked me to make the "mustard dip" again tonight and even though it is not the chicken salad it is what makes the salad so super! Karan Manson Jacksonville, FL item not reviewed by moderator and published
This was a terrific recipe! I made it just as directed and it was perfect! I'm doing a low carb diet and this fit the bill perfectly. I plan to bring the leftovers to work tomorrow for lunch. I love Ina's recipes. item not reviewed by moderator and published
This is sooooooo good! The only change I would make the next time is a bit less salt. Otherwise, the recipe is a definite repeat performance. My husband doesn't like tomatoes, but he ate them in this salad. Ina, you are awesome! item not reviewed by moderator and published
I plan to make this recipe for a luncheon and want to make it the day before. Ina recommends serving it room temp. What would be the best way to achieve that since it will be cold from the frig. Also, how many steps would you leave out until just before serving. I'm sure the tomatoes shouldn't be added until then. What about the brocolli? item not reviewed by moderator and published
I was so disappointed with this recipe! I really wanted to love it but it was not good. The amount of dressing for the recipe is way to much & the salt should be omitted. I threw out the first batch & started over but still was not happy. item not reviewed by moderator and published
Another way to save some time, buy a pre roasted whole chicken from the market and use that instead of roasting the chicken yourself. I did this and it came out perfectly. item not reviewed by moderator and published
I'd also like to add that I only used a fraction of the sauce. I used only enough to barely moisten the ingredients and had a lot leftover. This might also reflect why it didn't seem overly salty to me. (The leftover sauce however I couldn't use for anything else as THAT, yes, was too salty.) Again, just add a little salt at first and make it your own. item not reviewed by moderator and published

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