Mustard Chicken Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 whole chicken breasts (4 split), bone-in, skin-on
olive oil
salt
freshly ground black pepper
2 cups broccoli florets
1 cup cherry or grape tomatoes, halved
Dressing:
1 1/2 cups mayonnaise
2 tbsp. dry white wine
1/4 cup Dijon mustard
3 tbsp. whole-grain mustard
1 tbsp. salt
1/2 tsp. pepper
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Directions: |
Directions:Place the chicken breasts on a jelly roll pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. In a preheated 350º oven, roast for 35 to 40 minutes, until chicken is cooked through. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin and dice the chicken into 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. Dressing: Whisk all the ingredients together. Add dressing to the warm chicken; mix well. Add the broccoli and tomatoes; mix gently. Refrigerate a few hours to allow the flavors to blend. |
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Personal
Notes: |
Personal
Notes: This recipe came from Ina Garten. I made it after watching an episode of her cooking show, The Barefoot Contessa. It was so creamy and delicious! The best part is that I can make it for dinner and whenever my family gets home (which is usually at different times) it is ready and waiting for them.
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