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Mustard Chicken Salad Recipe

Mustard Chicken Salad

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Average Rating:

Total Reviews: 108

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  • on May 07, 2013

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    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.

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  • on May 06, 2013

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    This was OK. Not spectacular. I like all of the individual flavors and together it was fine, just not a stand-out recipe.

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  • on April 30, 2013

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    Enjoy seeing this show again!
    White vs. dark chicken meat...makes a difference in flavor. Thanks Ina.
    Annie, Fremont, CA

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  • on October 21, 2012

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    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.

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  • on August 26, 2012

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    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.

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  • on August 05, 2012

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    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.

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  • on July 21, 2012

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    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!

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  • on May 16, 2012

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    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!

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  • on March 22, 2012

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    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.

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  • on March 16, 2012

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    Very easy and tasty - - but I only needed half of the mayonnaise dressing.

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