| Level: | Easy |
| Total: | 1 hr 1 min |
| Prep: | 20 min |
| Cook: | 41 min |
| Yield: | 4 to 5 servings |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 680 |
| Total Fat | 61 g |
| Saturated Fat | 9 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 27 g |
| Cholesterol | 106 mg |
| Sodium | 699 mg |
| Serving Size | 1 of 5 servings |
| Calories | 680 |
| Total Fat | 61 g |
| Saturated Fat | 9 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 27 g |
| Cholesterol | 106 mg |
| Sodium | 699 mg |
Reviews
This might be the only chicken salad recipe I ever make again! So good!!
So good but they were missing something – splash of heavy whipping cream makes it Perfection! Also salt the chicken breasts the night before! Huge difference! And use very little tarragon
We loved everything about this recipe. I used dried tarragon, let it set as Ina suggested and the tarragon flavor was wonderful. Used fresh tomatoes from the garden. I’m confused about the salt discussion. On my recipe it just says salt and pepper, so I just used the amount that I wanted. Perhaps there was a measurement and it was later changed. So no issue there. I appreciate how hard Ina works on her recipes. Never had one that wasn’t just wonderful.
Very good. The sauce is excellent and is an unusual taste. The only change I made is to use less than half the recommended amount of salt (actually you don’t really need any salt, there is plenty in the mustard). Whenever I make one of Ina’s great recipes I assume there is way too much salt.
I just finished making this and it tastes AMAZING! Didn’t have the salt issue that other reviewers claim. Then again, I’m not one to cook with exact measurements and eyeballed the seasoning.
The one thing about Ina Garten’s recipes is that her measurements are ON POINT. I think it has to do with the fact that she’s also a great baker.
The one thing about Ina Garten’s recipes is that her measurements are ON POINT. I think it has to do with the fact that she’s also a great baker.
I really liked this. Moist chicken, great flavors. Regarding the salt comments…If I had to guess I’d say most people that are complaining about it being WAY too salty are basing this on how it tastes right after it’s made. If you follow the recipe and let it chill for a few hours (or overnight, like I did) the flavor of the salt isn’t as overpowering as all the flavors have had time to blend. I tasted it right after making it and thought “WHOA!” but then after it chilled the bite had disappeared and I loved it. If you’re still nervous about over doing it, just add a couple of tsps then adjust as needed.
Very delicious recipe. I did add more tomatoes but followed the recipe in full.
Those that complain about the salt well you do not have to add it in. Ina left the amount or none up to you. And if you do cook you should know that the mustard has a lot of salt in it so cut back there. It was perfect for me so complainers make your adjustments and shut up!
Those that complain about the salt well you do not have to add it in. Ina left the amount or none up to you. And if you do cook you should know that the mustard has a lot of salt in it so cut back there. It was perfect for me so complainers make your adjustments and shut up!
Excellent chicken salad, I just love mustard. Didn’t have whole grain mustard on hand, however, so I used all dijon and I made it with different veggies. Also, I cut this recipe in half and still had enough for 4 servings!
I’m so glad I make it a habit to read all the reviews before trying Ina’s recipes. Although their good, sometimes she uses too much salt. I made this today & used non fat plain greek yogurt for mayo & cut the salt down to 1/2 tea.
Love this. I will definitely make it again. It’s so simple but it’s got great color and tastes fresh and fabulous. I recommend it for sure.