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.

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Mustard Chicken Salad


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


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

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4 Responses to “Cornish Hens with Garlic and Rosemary”

  1. #
    Carrie — April 23, 2010 at 12:23 pm

    My husband has been asking me to make something with cornish hens and I just wasn’t sure what, thanks for solving the problem for me 🙂

  2. #
    yumventures — April 23, 2010 at 12:53 pm

    These look amazing! My Mom has made cornish hens for dinner parties and they are always raved about! I love your recipe with the extra broth poured over the top, and I totally agree, 20 cloves of garlic you can never go wrong!

  3. #
    nutmegnanny — April 23, 2010 at 5:46 pm

    Mmmm garlic 🙂 Your little cornish hens are adorable. My mom used to slather a little molasses on her hens before baking them. It made a really delicious glaze.

  4. #
    Cara — April 26, 2010 at 1:06 pm

    I agree – so elegant and tasty. I’ve only made hens once or twice and always mean to pick them up again. This recipe sounds delicious!

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