Ina has made mountains of this Mustard Chicken Salad! Filled with fresh veggies, roasted chicken, and a mustard mayo sauce, this chicken salad will be your new goto recipe.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Mustard Chicken Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 1 min
Prep: 20 min
Cook: 41 min
Yield: 4 to 5 servings

Ingredients

2 whole (4 split) chicken breasts, bonein, skinon
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 wholegrain mustard
2 tablespoons minced fresh tarragon leaves
1 cup cherry or grape tomatoes, halved

Directions

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 bitesize 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.

Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten's Mustard Chicken Salad | Barefoot Contessa | Food Network
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