Mustard Chicken Salad

Chicken, Creative Cookery, Luncheon, Potluck, Salads


2 (1-lb each) whole chicken breasts (4 when split) bone & skin on


Kosher salt

freshly ground black pepper

5 cups small broccoli florets

1 1/2 cups good mayonnaise

1/3 cup dijon mustard

3 tablespoons tarragon vinegar

1/4 cup whole grain mustard

2 tablespoons fresh tarragon leaves minced

1 pint cherry or grape tomatoes halved or quartered


Preheat oven to 350 degrees. Place chicken on a sheet pan & rub the skin with olive oil. Season with salt & pepper. Roast for 35-40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Discard skin & bones & dice chicken in large bite-size pieces.

Meanwhile, fill a large bowl with ice water & bring a large pot of salted water to a boil. Add broccoli florets to the boiling date & cook for 1 minute only, until crisp tender. Drain, & place broccoli into ice water until cool. Drain well.

Whisk together mayonnaise, mustards, vinegar, salt & pepper. Add enough dressing to the warm chicken to moisten well. Add tarragon, broccoli & tomatoes. Mix gently to combine. Cover & refrigerate a few hours to allow flavors to develop.

Taste for seasoning & let come to room temperature to serve.