Mustard Chicken Salad
mary rodriguez
This is the most delicious chicken salad I have ever had. You can eat it on its own, or serve as a sandwich.
ingredients
- 2 whole (4 split) chicken breasts, bone-in, skin on
- Good olive oil
- Kosher salt and freshly ground pepper
- 2 cups brocoli florets
- 1 1/2 cups good mayonnaise
- 2 tbsp dry white wine
- 1/4 cup Dijon mustard
- 3 tbsp whole grain mustard
- 2 tbsp minced fresh tarragon leaves
- 1 cup cherry or grape tomatoes, halved
directions
- 1
Preheat the oven to 350 degrees.
- 2
Place the chicken breasts on a sheet pan. Drizzle with olive oil and sprinkle liberally with salt and pepper. Bake for 30-45 minutes or until cooked through. Set aside until cool enough to handle. Discard skin, debone and cut in bite-sized pieces.
- 3
Blanch brocoli in salted water. In large bowl whisk together mayonnaise, wine, mustards and tarragon. Add the warm chicken, brocoli and tomatoes. Salt and pepper to taste. Stir until combined and refrigerate for a few hours to allow the flavors to blend.
Source: mary rodriguez
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