Mustard Chicken Salad
When Megan and I get together to bake, it’s an all day affair. Making three recipes takes some time when you only have one oven. Especially if there’s a yeast bread that has to rise. So we carefully plan out our day so that everything gets done efficiently.
We also plan a break for lunch at some point. That’s where this salad came in. The last time we baked together was at my house, and I wanted something that was light but filling and would be easy to throw together ahead of time. This salad fit all of those requirements.
I cooked and cut the chicken and veggies before Megan came over. Then I had Hubby mix the dressing ingredients. I tossed the dressing on the chicken and veggies and plated it on top of a bed of mixed greens. The addition of tomatoes and broccoli make this chicken salad the kind that can be served as lunch without being smooshed between to slices of bread. It’s great.
One Year Ago: Dipped Oreo Pops and Oreo Cheesecake Cupcakes
Two Years Ago: Brownie Pops
Mustard Chicken Salad
Ingredients:
2 bone-in chicken breast halves
1 Tbsp olive oil
2 cups broccoli florets
1/2 cup mayonnaise
1/2 Tbsp whole grain Dijon mustard
1 Tbsp Dijon mustard
1 Tbsp vinegar
2 Tbsp chopped fresh tarragon
1/2 pint cherry tomatoes, halved
kosher salt & freshly ground pepper, to taste
Mixed greens for serving
Directions:
Preheat the oven to 400 degrees. Place the chicken breasts on a baking sheet, rub them with the olive oil & season generously with kosher salt & freshly ground pepper. Roast for 35-40 minutes, or until cooked through. Set aside to cool slightly.
Meanwhile, bring a large pot of salted water to a boil. Blanch the broccoli for about 1 minute, or until just tender, yet still crisp. Drain & set aside.
To make the dressing, whisk the mayonnaise, both mustards & the vinegar together in a mixing bowl. When the chicken is cool enough to handle, dice it into bite sized pieces & transfer to a bowl.
Add the dressing & toss to coat.
Add the broccoli, tarragon & cherry tomatoes. Season with kosher salt & freshly ground pepper to taste & toss well. Serve as is, or over a bed of greens.
Recipe as seen on the parsley thief, adapted from Ina Garten
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have been looking for a great dip recipe, and this one looks delish! I’m glad you got your brother to share your recipe =)
Spinach and artichoke dip is my very favorite. I don’t make it often, but it’s one of those things my family expects at family events. My goddaughter even made me a special artichoke plate to serve it on!
Lucky you to get to share your brother’s secret recipe. Family recipes are the best.
Love this recipe and the fact that fresh spinach is used and not frozen! I love spinach and artichoke dip, but have always been intimidated to make it…. WHY!?!? It looks so simple. On my to-do list! 🙂
Yum…so trying this one on Sunday!! Thanks!!
One of my all time favorites! Yummy!
Yummy! This dip seems to be a favorite of almost everyone 🙂
Dear bean town baker
I’m afraid this isn’t the best way to cook corned silverside – it’s a very tough cut and needs to be braised in water and vinegar to get it tender. I add a range of aromatics and whole spices to the braising liquid – you can try fennel seeds, mustard seeds, star anise, any pickling spices …. But you are right that traditionally bay, peppercorns, cloves, allspice are the mainstays.
I add celery carrot and whole brown onion. I’ve also tried using ginger ale or coke for the braising liquid as suggested in a few online recipes (American) but I don’t think the expense is justified by the extremely subtle differ action in flavor. This is a dish for when you are low in funds after all.
The cut of silverside you get is also key … my mother would always ask the butcher for a piece of silverside from the H-bone – though todays butchers don’t always know what you are talking about when you ask for this!
Simmer it until the beef floats to the top (timing will depend on the size of the piece of beef but usually 3-5 hours). You pop in the carrots and spuds towards the end, and can also steam sliced cabbage over the pot in a colander which traditionally accompanied the dish. (I retrieve the whole onions from the braising liquid and add these to the cabbage along with butter, seasoning and occasionally a few sultanas). The small spuds, once tender, should be tossed with butter salt and pepper and parsley.
It’s crucial to cut the beef against the grain, and you must keep leftovers in the fridge submerged in the braising liquid or they will dry out.
Traditionally the dish is accompanied by a white sauce made from the braising liquid, cream, Dijon mustard (I also add horseradish) white pepper and (my own addition) a dollop of Mayo along with some parsley. It needs to be quite runny.
I hope this is useful to you. This is the way my family have been preparing corned beef for generations. The leftovers are terrific in sandwiches with mustard pickle and cheese.