Barefoot Contessa Mustard Chicken Salad Recipe

Ingredients for Barefoot Contessa Mustard Chicken Salad

• 1 tbsp olive oil
• Kosher Salt & Freshly Ground Black Pepper
• 1 lb broccoli florets
• 1 cup mayonnaise
• Dry White Wine
• Dijon Mustard
• Whole Grain Mustard
• Fresh Tarragon Leaves
• Cherry Tomatoes

How to Make Barefoot Contessa Mustard Chicken Salad

1. Preheat oven to 350°F (175°C).
2. Place 2 lbs boneless, skinless chicken breasts on a baking sheet. Drizzle with 1 tbsp olive oil and season generously with salt and pepper.
3. Roast for 35-40 minutes, or until chicken is cooked through. Let cool completely.
4. Once cool, shred or dice the chicken into bite-sized pieces.
5. While chicken roasts, bring a large pot of salted water to a boil. Add 1 lb broccoli florets and cook for 1 minute until crisp-tender.
6. Immediately transfer broccoli to a bowl of ice water to stop cooking and preserve color. Drain well.
7. In a large bowl, whisk together 1 cup mayonnaise, 1/4 cup white wine, 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, 1 tbsp salt, and 1/2 tsp black pepper.
8. Add the shredded chicken to the dressing and toss to coat.
9. Add the chilled broccoli, 1 cup chopped cherry tomatoes, and 2 tbsp fresh tarragon. Gently toss to combine.
10. Refrigerate for at least 2 hours to allow flavors to meld. Serve chilled or at room temperature.