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

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 go-to 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, bone-in, skin-on
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 whole-grain 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 bite-size 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

I can’t tell you how much mustard chicken salad we made at bare for Contessa mountains of [Music] it okay so that’s about a cup of half cherry tomatoes the second thing I always put it in is broccoli so going to cut off the stems you can save it for later for broccoli soup but for the salad I just want the fettes and I cut them apart and then just pull them apart so you’re not actually cutting into the fettes so I need about two cups of broccoli fettes okay now I’m just going to blanch it I’m going put it in a big pot of salted boiling water lots of salt just put it in really quickly remember it’s a salad it’s not a cooked vegetable I’m just going to cook it for maybe 30 seconds or a minute just until it’s a little bit tender and the bright green color is set you can dump the entire pot of boiling water out or you can just use one of these strainers it’s so much easier and you don’t end up with all that boiling water okay into the ice water it’s called shocking it what it does is cool it down immediately so you end up with broccoli that’s perfectly cooked bright green it really sets the color just going to lift it out and put it together with the tomatoes and then it’s ready for the chicken and the sauce which I’m going to make next I don’t like that sort of Gloppy mayonnaise texture as much as I like mayonnaise so I would always thin it with something maybe chicken stock vinegar but for the chicken salad I thin it a little bit with white wine gives it great flavor and you end up with a sauce that’s more like a cream sauce than a mayonnaise sauce so I have 1 and 1/2 cups of mayonnaise and about 2 tbspoon of white wine just whisk it all together and because it’s mustard chicken salad has to have lots of good mustard so good Dijon mustard about a/4 of a cup and because I’m like it to not only taste like mustard but look like mustard I always use whole grain mustard about 3 tablespoons of whole grain mustard just whs that together it’s great the yellow makes it look like mustard then because you want to get lots of flavor salt and pepper tablespoon of salt I always use kosher salt seems like a lot but remember it’s a sauce and chicken doesn’t have all that much flavor half a tablespoon of pepper whisk it all together okay next chicken roasting the chicken in the oven means that you’re always going to have really flavorful and really juicy chicken the chicken’s cooled a little bit just enough so I can handle it chicken salad’s so much better when the chicken’s warm it really absorbs the sauce so just run a knife around the bone and take it right off cut it like this big chunks bite size but big bite size want to make sure all the bones are out perfect I’m just going to put it in the bowl okay that’s everything together just going to toss it together Clean Hands important this looks gorgeous all fresh ingredients just wonderful and then lots of sauce just add enough so it moistens it completely but doesn’t drown it in sauce can always add more so I always had less to start big spoon toss it together oh this looks very familiar huge fats of this so let’s see how this tastes it’s good you can really taste the mustard you know this sort of a flatness that I’m something I’m missing I feel like it needs a little extra something and there’s some tagon here that’s going to do just the trick so I’m just going to chop up the taragon just add it in I can smell the taragon it’s a very delicate flavor but it really will add to the chicken without overpowering it