Mustard Chicken Salad

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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?