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
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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. 
some of our faves are asparagus and brussels sprouts too 🙂
This is the only way we eat our asparagus as well. Do people still boil asparagus? Seriously, it’s kind of a waste that way…
Sometimes the simplest recipes are the best to share. 🙂
One of my all time faves. Roasted anything, actually, but asparagus gets so crispy and flavorful!
We love to grill asparagus that has been rubbed with olive oil and sea salt–so good! 🙂
Hi there, I’ve been reading your blog for so long now and just wanted to say thanks for all your wonderful recipes. I’ve used so many that have been awesome and really tasty thank you so much! Keep up the good work!
p.s asparagus season is one of the highlights of our year to hehe. So many fantastic things you can do with it! Have you tried roasting it in orange juice and silvered almonds? Devine.
Sezasaurus – Orange and almond does sound tasty! Thanks for the idea.
I can’t remember if I’ve ever had roasted asparagus – roasted broccoli, cauliflower, brussels sprouts definitely but roasted asparagus could be a new one. Sounds awesome! 🙂
We made this last night with grilled pork chops and homemade mac and cheese. I tossed in the olive oil, garlic salt, and pepper and then probably ate 1/4 of them cold while I was waiting for the oven to heat up. Hubby and I each took a serving for our plates after they cooked and then stood in the kitchen eating the rest off the baking sheet before we had dinner! So good and so easy for our favorite veggie!