This delicious mustard chicken salad by Ina Garten is a quick and easy dish perfect for lunches or light dinners. Featuring creamy mustard dressing, juicy roasted chicken, and crisp broccoli, it’s both nutritious and flavorful. The recipe is flexible—you can swap in leftover chicken or add extra veggies for a personal twist!
Recipe Ingredients:
- 2 whole (4 split) chicken breasts, bone in, skin on (3 lb)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 5 c small broccoli florets
- 1½ c good mayonnaise
- ½ c Dijon mustard
- ¼ c whole-grain mustard
- 2 tbsp tarragon vinegar
- 2 tbsp minced fresh tarragon leaves
- 1 pint cherry or grape tomatoes, halved
How To Make Mustard Chicken Salad?
- Roast the chicken: Preheat the oven to 180°C / 350°F. Place the chicken breasts on a sheet pan, rub with olive oil, and season with salt and pepper. Roast for 35-40 minutes, until fully cooked. Let cool, then discard the skin and bones. Dice the chicken into large bite-sized pieces.
- Blanch the broccoli: Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the broccoli florets to the boiling water and cook for 1 minute, just until crisp-tender. Transfer immediately to the ice water to stop cooking and preserve the bright green color. Drain well.
- Make the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, tarragon vinegar, salt, and pepper until smooth.
- Combine the salad: While the chicken is still warm, add it to the dressing and toss to coat. Gently fold in the tarragon, broccoli, and halved cherry tomatoes.
- Chill and serve: Cover and refrigerate the salad for a few hours to let the flavors develop. Serve at room temperature with a sprinkle of salt if needed.
Recipe Tips:
- Season the chicken generously: Use plenty of salt and pepper before roasting the chicken to bring out its flavor and make the dish stand out.
- Don’t skip the ice bath for broccoli: Cooling the broccoli in ice water stops it from overcooking and keeps it bright green and crunchy.
- Use warm chicken for mixing: Toss the warm chicken with the dressing to help it absorb the flavors better and make the salad extra delicious.
- Fresh tarragon is key: Fresh tarragon gives this salad a unique, fragrant taste—don’t replace it with dried unless absolutely necessary.
- Let it rest in the fridge: Allow the salad to chill for a few hours to let all the flavors meld together for the best taste.
How To Store Leftovers?
First, let the leftover mustard chicken salad cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
Nutrition Facts
- Calories: 480
- Total Fat: 38 g
- Saturated Fat: 6 g
- Cholesterol: 80 mg
- Sodium: 950 mg
- Potassium: 200 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 24 g
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Ina Garten Mustard Chicken Salad
Description
This delicious mustard chicken salad by Ina Garten is a quick and easy dish perfect for lunches or light dinners. Featuring creamy mustard dressing, juicy roasted chicken, and crisp broccoli, it’s both nutritious and flavorful. The recipe is flexible—you can swap in leftover chicken or add extra veggies for a personal twist!
Ingredients
Instructions
- Roast the chicken: Preheat the oven to 180°C / 350°F. Place the chicken breasts on a sheet pan, rub with olive oil, and season with salt and pepper. Roast for 35-40 minutes, until fully cooked. Let cool, then discard the skin and bones. Dice the chicken into large bite-sized pieces.
- Blanch the broccoli: Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the broccoli florets to the boiling water and cook for 1 minute, just until crisp-tender. Transfer immediately to the ice water to stop cooking and preserve the bright green color. Drain well.
- Make the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, tarragon vinegar, salt, and pepper until smooth.
- Combine the salad: While the chicken is still warm, add it to the dressing and toss to coat. Gently fold in the tarragon, broccoli, and halved cherry tomatoes.
- Chill and serve: Cover and refrigerate the salad for a few hours to let the flavors develop. Serve at room temperature with a sprinkle of salt if needed.
Notes
- Season the chicken generously: Use plenty of salt and pepper before roasting the chicken to bring out its flavor and make the dish stand out.
- Don’t skip the ice bath for broccoli: Cooling the broccoli in ice water stops it from overcooking and keeps it bright green and crunchy.
- Use warm chicken for mixing: Toss the warm chicken with the dressing to help it absorb the flavors better and make the salad extra delicious.
- Fresh tarragon is key: Fresh tarragon gives this salad a unique, fragrant taste—don’t replace it with dried unless absolutely necessary.
- Let it rest in the fridge: Allow the salad to chill for a few hours to let all the flavors meld together for the best taste.
Ina Garten Mustard Chicken Salad