Ingredients for Barefoot Contessa Mustard Chicken Salad
- 1 tbsp Olive Oil
- 1 tbsp Kosher Salt and 1/2 tsp Freshly Ground Black Pepper
- 1 lb Broccoli Florets
- 1 cup Mayonnaise
- 1/4 cup Dry White Wine
- 2 tbsp Dijon Mustard
- 1 tbsp Whole Grain Mustard
- 2 tbsp Fresh Tarragon Leaves
- 1 cup Cherry Tomatoes
- 2 lbs boneless, skinless chicken breasts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Barefoot Contessa Mustard Chicken Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Barefoot Contessa Mustard Chicken Salad
- Preheat oven to 350°F (175°C).
- Place 2 lbs boneless, skinless chicken breasts on a baking sheet. Drizzle with 1 tbsp olive oil and season generously with salt and pepper.
- Roast for 35-40 minutes, or until chicken is cooked through. Let cool completely.
- Once cool, shred or dice the chicken into bite-sized pieces.
- 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.
- Immediately transfer broccoli to a bowl of ice water to stop cooking and preserve color. Drain well.
- 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.
- Add the shredded chicken to the dressing and toss to coat.
- Add the chilled broccoli, 1 cup chopped cherry tomatoes, and 2 tbsp fresh tarragon. Gently toss to combine.
- Refrigerate for at least 2 hours to allow flavors to meld. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
29g
Fat
26g
Carbs
8g
