Mustard Chicken Salad
This recipe creates a delightful Mustard Chicken Salad featuring roasted bone-in chicken and crisp-tender broccoli, all bound by a savory Dijon and whole-grain mustard dressing with fresh tarragon. It's a simple yet elegant dish, perfect for lunch or a light dinner, designed for flavors to meld beautifully after chilling.
Equipment
- 1 Sheet Pan For roasting chicken
- 1 Large Pot For boiling broccoli
- 1 Large Mixing Bowl For preparing the salad
- 1 Whisk For mixing the dressing
- 1 Cutting Board and Chef's Knife For dicing chicken and preparing vegetables
Ingredients
Main
- 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 olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until 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 and set the bright green color.
- For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. 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.
Notes
1. Roasting bone-in, skin-on chicken yields a more flavorful and moist result than boneless, skinless breasts, as the bones and skin add richness during cooking. Ensure the chicken cools sufficiently before dicing for clean cuts.2. The ice bath for the broccoli is crucial. It halts the cooking process immediately, preserving the vibrant green color and crisp-tender texture, preventing mushiness.3. When adding the dressing, start with a generous amount to coat the warm chicken, allowing it to absorb flavor. Adjust quantity as needed to achieve your desired consistency.4. Refrigerating the salad for a few hours is essential; it allows the mustards and tarragon to meld with the chicken and vegetables, deepening the overall flavor profile. Serving at room temperature enhances the aromatics.