Mustard Chicken Salad
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
53
Sourness
34
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 cups
Broccoli Floret1.5 cups
Mayonnaise (good)2 tbsps
White Wine (dry)1 cup
Dijon Mustard3 tbsps
Grain Mustard (whole-)1 cup
CherryDirections:
1
Preheat the oven to 350 degrees F
2
Place the chicken breasts on a sheet pan and rub the skin with olive oil
3
Sprinkle liberally with salt and pepper
4
Roast for 35 to 40 minutes, until the chicken is just cooked
5
Set aside until cool enough to handle
6
Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces
7
Meanwhile, add the broccoli florets to a large pot of salted boiling water
8
Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool
9
This will stop the cooking and set the bright green color
10
For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper
11
Add enough sauce to the warm chicken to moisten well
12
Add the tarragon, broccoli, and tomatoes and mix gently to combine
13
Refrigerate for a few hours to allow the flavors to blend
14
Serve at room temperature