Herb-Infused Mustard Chicken Salad with Broccoli and Tomatoes
Indulge in this delightful Herb-Infused Mustard Chicken Salad, a vibrant blend of roasted chicken, crisp broccoli, and juicy tomatoes, all brought together with a zesty mustard dressing. Perfect for lunch or a light dinner, this dish is not only packed with flavor but also boasts a beautiful presentation. Whether served on a bed of greens or as a filling for sandwiches, this salad is sure to impress your family and friends. Prepare it ahead of time to allow the flavors to meld, making each bite a refreshing experience.
N/A
Servings
93.33
Calories
10
Ingredients
Ingredients
Olive Oil
2 tablespoons (Drizzle over chicken for roasting)
Kosher Salt
to taste (Use for seasoning chicken and broccoli)
Black Pepper
to taste (Use for seasoning chicken and dressing)
Broccoli Florets
2 cups (Blanch until crisp-tender)
Good Mayonnaise
1 1/2 cups (Used as a base for the dressing)
Dry White Wine
2 tablespoons (Whisk into dressing)
Dijon Mustard
1/4 cup (Part of the dressing)
Whole Grain Mustard
3 tablespoons (Part of the dressing)
Fresh Tarragon Leaves
2 tablespoons, minced (Fold into the salad)
Cherry Tomatoes or Grape Tomatoes
1 cup, halved (Add to the salad)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Place the chicken breasts on a sheet pan and drizzle with olive oil. Generously season both sides with kosher salt and freshly ground black pepper.
3
Roast the chicken for 35 to 40 minutes, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the oven and allow to cool slightly.
4
Once cool enough to handle, remove the chicken meat from the bones, discard the skin, and dice into large bite-sized pieces.
5
While the chicken is roasting, bring a large pot of salted water to a rolling boil. Add the broccoli florets and blanch for 1 minute, just until they're crisp-tender.
6
Quickly drain the broccoli and transfer it to a bowl of ice water to halt the cooking process, preserving their bright green color.
7
In a mixing bowl, whisk together the mayonnaise, white wine, Dijon mustard, whole grain mustard, and season with 1 tablespoon of salt and 1/2 teaspoon of black pepper until smooth and well combined.
8
In a large mixing bowl, combine the warm diced chicken with enough mustard dressing to moisten well, then gently fold in the broccoli, cherry or grape tomatoes, and minced tarragon, mixing carefully to combine all the ingredients without breaking the tomatoes.
9
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together. For best results, let it chill overnight.
10
Once chilled, serve at room temperature on a bed of greens, in wraps, or on its own.
Nutrition Information
6g
Fat
2.83g
Carbs
8.33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Mustard Chicken Salad with Broccoli and Tomatoes?
It is a vibrant salad featuring roasted chicken, blanched broccoli, and cherry tomatoes tossed in a zesty mustard-based dressing.
At what temperature should I roast the chicken?
The chicken should be roasted at 350°F (175°C).
How long does it take to roast the chicken breasts?
It takes approximately 35 to 40 minutes for the chicken to cook through.
What is the safe internal temperature for the chicken?
The chicken is cooked when the internal temperature reaches 165°F (75°C).
How should the chicken be prepared after roasting?
Remove the meat from the bones, discard the skin, and dice it into large bite-sized pieces.
How long should I blanch the broccoli florets?
Blanch the broccoli in boiling water for exactly 1 minute until it is crisp-tender.
Why is the broccoli transferred to ice water?
The ice water bath halts the cooking process and helps the broccoli retain its bright green color.
What ingredients are used in the mustard dressing?
The dressing consists of mayonnaise, white wine, Dijon mustard, whole grain mustard, salt, and black pepper.
What types of mustard are required?
The recipe calls for 1/4 cup of Dijon mustard and 3 tablespoons of whole grain mustard.
Which herb is used for the infusion?
Fresh minced tarragon leaves are used to provide the herb infusion.
What kind of tomatoes should I use?
You can use 1 cup of either cherry tomatoes or grape tomatoes, sliced in half.
How long should the salad chill before serving?
The salad should refrigerate for at least 2 hours, though chilling it overnight is recommended for the best flavor.
How many calories are in a serving?
There are 93.33 calories per serving.
How much protein is in this dish?
Each serving contains 8.33g of protein.
What is the fat content of this salad?
The salad contains 6g of fat per serving.
Is this a low-carbohydrate recipe?
Yes, it contains only 2.83g of carbohydrates per serving.
What is the recommended serving style?
Serve it at room temperature on a bed of greens, inside a wrap, or on its own.
Can I make this dish ahead of time?
Yes, it is a make-ahead dish that improves as the flavors meld in the refrigerator.
What type of oil is used for the chicken?
The chicken is drizzled with olive oil before roasting.
How much mayonnaise is needed?
The recipe requires 1 1/2 cups of good quality mayonnaise.
Is there alcohol in the dressing?
The dressing uses 2 tablespoons of dry white wine for flavor.
What seasoning is used for the dressing?
The dressing is seasoned with 1 tablespoon of salt and 1/2 teaspoon of black pepper.
How should the tomatoes be added to the salad?
Gently fold the halved tomatoes in at the end to avoid breaking them.
Is the chicken seasoned before roasting?
Yes, season both sides generously with kosher salt and freshly ground black pepper.
What is the texture of the broccoli in the salad?
The broccoli should be crisp-tender, not mushy.
What is the preparation for the tarragon?
The fresh tarragon leaves should be minced before being folded into the salad.
Can this be used for a party?
Yes, it is tagged as a great party food and easy recipe.
How many ingredients are in this recipe?
There are 10 main ingredients in this recipe.
Is the chicken skin used in the salad?
No, the skin is discarded after roasting and before dicing the meat.
When should the dressing be added to the chicken?
Combine the warm diced chicken with the dressing before folding in the vegetables and herbs.