Mustard Chicken Salad

Name: Mustard Chicken Salad
Prep time: 1 h 1 min
Cook time: 1 h 1 min
Total time: 1 h 1 min
Yield: 5
Cuisine: Global
Ingredients: 473 milliliters broccoli florets; 4 whole split) chicken breasts, bone-in, skin-on; 59 milliliters Dijon mustard; 2 Tbsps dry white wine; 2 Tbsps minced fresh tarragon leaves; 237 milliliters cherry or grape tomatoes, halved; 5 servings Kosher salt and freshly ground black pepper; 355 milliliters good mayonnaise; 5 servings Good olive oil; 3 Tbsps whole-grain mustard

Mustard Chicken Salad is a gluten free and dairy free main course. This recipe makes 5 servings with 729 calories, 23g of protein, and 68g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up broccoli florets, olive oil, wine, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 1 minutes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Place the chicken breasts on a sheet pan and rub the skin with olive oil.

Ingredients you will need

Chicken Breast

Olive Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Whole Chicken

Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.

Ingredients you will need

Meat

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.

Ingredients you will need

Broccoli Florets