- 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).
Roast the chicken for 35 to 40 minutes, until the chicken is just cooked and the skin is browned and crispy.
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.
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.
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.
And lastly, the dressing: Whisk the mayonnaise, wine, both mustards, 1/2 teaspoon pepper and a pinch of salt (you can add more later).
Add enough sauce to the warm chicken to coat it 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 alone or over spinach.
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
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
