Mustard Chicken Salad

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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. :-

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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!

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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.

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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

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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.

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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

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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.

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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.

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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!

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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!