Mustard Chicken Salad

Total Time:
1 hr 1 min
20 min
41 min

4 to 5 servings

  • 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

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.

View All

Pairs Well With

Rich, buttery white wine

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

Not what you're looking for? Try:

Lady Marmalade Chicken Salad

Recipe courtesy of Aarti Sequeira