Mustard Chicken Salad

Mustard Chicken Salad

This simple and delicious salad is from the great Ina Gardens cookbook "How easy was that?" I served it at the last Granny Camp I held and it was a HIT. Quick to make and packed with flavor.


  • 4 chicken breast (either skin on/bone in/or boneless skinless)
  • good olive oil (anything that says "cold pressed")
  • kosher salt/pepper
  • 5 cups small broccoli florets
  • 1 1/2 cups good mayonnaise
  • 1/2 cup dijon mustard
  • 1/4 cup whole-grain mustard
  • 2 tbsp tarragon vinegar
  • 2 tbsp fresh tarragon leaves chopped
  • 1 pint cherry tomatoes sliced into 4ths (optional)
  • 1 medium size red bell pepper, finely diced (optional)


  • Pre heat the oven to 350°
  • Rinse chicken breast and pat dry. Place chicken on a foil lined cookie sheet and drizzle olive oil over each piece. Sprinkle with salt and pepper. Roast for 35 minutes (to 40 minutes.) Set aside to cool. Discard the skin and take the bones off at this point. Once cooled you can shred or diced the chicken and place in a large bowl.
  • Meanwhile, bring a large pot of water, seasoned with salt, to a boil and add the broccoli florets. Boil for 1-2 minutes and take out of the water. You can place the broccoli in a large bowl filled with ice water to completely stop the cooking of the broccoli, again optional.

For the dressing

  • Whisk together the mayonnaise, dijon mustard, whole-grain mustard, vinegar, 1 tbsp salt, and 1 1/2 tsp of pepper. Add enough dressing to the warm chicken to moisten well. Add the tarragon, broccoli, cherry tomatoes, and red bell peppers and mix gently to combine. Cover with plastic wrap and place in the refrigerator for a few hours to allow the flavors to develop. Serve at room temperature.

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