Ina’s Mustard Chicken Salad

My love for the Food Network is getting out of hand. It seems as if every time I watch a show, I am compelled to make whatever it is. And it’s on my mind until I actually make the meal/dessert/side item. And this is 100% true when the show is the Barefoot Contessa. Her recipes are always thoughtful, yet simple. And her laid back charm and sweet demeanor make me wish I was the one invited to dinner at her house. And I especially love the fact that she actually measures everything. For some reason it makes me smile each time she reaches for her tablespoon or teaspoon as she’s giving her instructions. I think it’s because most chefs just eyeball everything, so it’s refreshing to see someone actually following their own recipe.
I made this mustard chicken salad for an impromptu girls night right before Christmas, so I wanted to keep it light and simple since I knew we’d all be over-indulging over the holiday. I loved this simple recipe that yields a ton of flavor and isn’t too unhealthy for you. Maybe next time I will substitute greek yogurt for some or all of the mayo.
Here’s what you’ll need:
  • 2 whole (4 split) chicken breasts, bone-in, skin-on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups broccoli florets
  • 1 1/2 cups good mayonnaise
  • 2 tablespoons dry white wine
  • 1/4 cup Dijon mustard
  • 3 tablespoons whole-grain mustard
  • 2 tablespoons minced fresh tarragon leaves
  • 1 cup cherry or grape tomatoes, halved

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil and sprinkle with salt and pepper (use more than you think).

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Roast the chicken for 35 to 40 minutes, until the chicken is just cooked and the skin is browned and crispy.

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Set aside for about 15 minutes until it’s cool enough to handle. Discard the skin and remove the meat from the bones. Dice the chicken into large bite-size pieces. On a side note, this was the best chicken I’ve had in a while – a great way to cook chicken breasts for any meal.

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While the chicken is cooking, bring a large pot of salted water to a boil. Add the broccoli florets to a boiling water and cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This is called “shocking the vegetables” and it will stop the cooking process and set the bright green color.

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Next, take your grape tomatoes and cut them all in half. Use as many as you’d like, I think I doubled what was called for in the recipe.

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And lastly, the dressing: Whisk the mayonnaise, wine, both mustards, 1/2 teaspoon pepper and a pinch of salt (you can add more later).

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Add enough sauce to the warm chicken to coat it well.

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Add the tarragon, broccoli, and tomatoes and mix gently to combine.

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Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature alone or over spinach.

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Ina’s Mustard Chicken Salad

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ina’s Mustard Chicken Salad

inspired by Ina Garten's Mustard Chicken Salad

Ingredients

  • 2 whole (4 split) chicken breasts, bone-in, skin-on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups broccoli florets
  • 1 1/2 cups good mayonnaise
  • 2 tablespoons dry white wine
  • 1/4 cup Dijon mustard
  • 3 tablespoons whole-grain mustard
  • 2 tablespoons minced fresh tarragon leaves
  • 1 cup cherry or grape tomatoes, halved

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Place the chicken breasts on a sheet pan and rub the skin with good quality olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until the chicken is cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
  3. Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking process so your broccoli isn't mushy.
  4. For the dressing, whisk together the mayonnaise, wine, Dijon & whole-grain mustards, 1/2 teaspoon pepper & salt to taste. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
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