Barefoot Contessa Mustard Chicken Salad

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Source: foodtv.com

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Steps

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Preheat the oven to 350 degrees f.

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

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Sprinkle liberally with salt and pepper.

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Roast for 35 to 40 minutes , until the chicken is just cooked.

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Set aside until cool enough to handle.

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

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Meanwhile , add the broccoli florets to a large pot of salted boiling water.

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Cook for 1 minute , until crisp tender , drain , and place into a bowl of ice water until cool.

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This will stop the cooking and set the bright green color.

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For the dressing , whisk together the mayonnaise , wine , mustards , 1 tablespoon salt and 1 / 2 teaspoon pepper.

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Add enough sauce to the warm chicken to moisten well.

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Add the tarragon , broccoli , and tomatoes and mix gently to combine.

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Refrigerate for a few hours to allow the flavors to blend.

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Serve at room temperature.

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Ingredients

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olive oil, kosher salt & freshly ground black pepper, broccoli florets, mayonnaise, dry white wine, dijon mustard, whole grain mustard, fresh tarragon leaves, cherry tomatoes