Mustard Chicken Salad
Show: Barefoot Contessa
Episode: Barefoot Classics
Rate This RecipeRead users' reviews (108)
- Recipe categories: Poultry, Chicken, Vegetables, Broccoli,
- recipe
- ratings & reviews(108)
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Average Rating:
Total Reviews: 108
Showing 21-30 of 108
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By Yodwynn2
Memphis, TN
on August 08, 2011
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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.
By kroberts423
Elmhurst, IL
on July 26, 2011
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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.
By hmay311
PILOT KNOB, MO
on July 25, 2011
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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!
By thankyou52707_1...
glendale, CA
on July 16, 2011
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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.
By aldddd
on July 04, 2011
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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.
By good-ale_3952084
Lakeside, CA
on May 04, 2011
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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.
By shr_gregory
Coquille, 77
on April 14, 2011
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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?
By dhandel_9279826
shoreham, NY
on March 26, 2011
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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!
By debi_6177947
Granite Bay, CA
on March 24, 2011
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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!
By rlowens64_11623707
Martinsville, VA
on March 22, 2011
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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!