Ina Garten Mustard Chicken Salad

Ina Garten mustard chicken salad from Barefoot Contessa roasts bone-in breasts and tosses the warm meat in a tangy mayo dressing. And the whole thing takes about 3 hours since the salad chills after roasting, at around 600 calories for 6 servings.

The recipe starts with roasting the chicken bone-in and skin-on at 350°F for extra juiciness. And after dicing, Ina adds the dressing while the meat is still warm so it soaks up the mustard and wine.

Nail the broccoli blanch and the rest takes care of itself, because one minute in boiling water keeps the florets crisp. And if you skip the ice bath after draining, carryover heat turns them army green and mushy.

Source: Barefoot Contessa (Ina Garten)

Ina Garten Mustard Chicken Salad

Recipe by medshi8Course: SaladsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

600

kcal

Large bites of oven-cooked chicken get coated in a creamy blend of Dijon, whole-grain mustard, wine, and mayo. Then broccoli, tomatoes, and tarragon fold in before the whole bowl rests in the fridge.

Ingredients

• For the chicken:
  

• 2 whole (4 split) chicken breasts, bone-in, skin-on
  

• Good olive oil
  

• Kosher salt and freshly ground black pepper

• For the dressing:
  

• 1 1/2 cups good mayonnaise
  

• 2 tablespoons dry white wine
  

• 1/4 cup Dijon mustard
  

• 3 tablespoons whole-grain mustard
  

• 1 tablespoon kosher salt
  

• 1/2 teaspoon freshly ground black pepper

• For the salad:
  

• 2 cups broccoli florets
  

• 2 tablespoons minced fresh tarragon leaves
  

• 1 cup cherry or grape tomatoes, halved

Directions

• Preheat the oven: Heat to 350°F.
  
• Season the chicken: Then place the breasts on a sheet pan, rub with olive oil, and season generously with salt and pepper.
  
• Roast the chicken: Once seasoned, roast for 35 to 40 minutes until just cooked through.
  
• Cool the chicken: After roasting, set the breasts aside until cool enough to handle.
  
• Dice the meat: Then pull the meat from the bones, discard the skin, and dice into large bite-size pieces.
  
• Blanch the broccoli: Meanwhile, add the florets to a large pot of salted boiling water for 1 minute until crisp tender.
  
• Shock in ice water: Then drain and transfer the broccoli to a bowl of ice water to stop the cooking.
  
• Make the dressing: While the broccoli cools, whisk the mayo, wine, both mustards, 1 tablespoon salt, and 1/2 teaspoon pepper.
  
• Dress the chicken: Then toss the warm diced chicken with enough dressing to moisten it well.
  
• Add the vegetables: Once coated, fold in the tarragon, drained broccoli, and halved tomatoes.
  
• Chill and serve: Then refrigerate for a few hours, and serve at room temperature.

FAQs

Can I use boneless skinless breasts instead?

Bone-in breasts pick up extra flavor as the marrow renders during roasting, which boneless cuts miss entirely. But if boneless is all you have, reduce the oven time to 20 to 25 minutes since they cook through faster without the bone.

And without the skin shielding the surface, the meat dries out more as it roasts. So rub the boneless breasts generously with olive oil and pull them at 165°F to keep them juicy before dicing.

Why does the recipe call for two types of mustard?

Dijon gives a smooth, sharp heat that dissolves evenly into the mayo base. And whole-grain adds visible seeds that pop with texture in each bite, so the two together create a depth that one alone cannot.

But if you only have Dijon, the dressing tastes flat without that seedy contrast. So stir in a teaspoon of mustard powder to boost the complexity, since it mimics some of the sharpness whole-grain brings.

What kind of white wine works in the dressing?

The recipe calls for 2 tablespoons of dry white wine, and Pinot Grigio or Sauvignon Blanc both work since neither overpowers the mustard. But avoid sweet wines like Riesling, because the sugar throws off the sharp balance of the dressing.

And dry vermouth is a solid pantry swap since it lasts months after opening, unlike table wine that turns within days. Since only 2 tablespoons go in, even a mini bottle covers several batches of this salad.

What goes well alongside this salad?

This works as a full main course, so it pairs best with something light that does not compete with the creamy dressing. And crusty French bread or warmed croissants soak up the sauce without adding heaviness to the plate.

But skip starchy sides like potato salad or pasta, because the mayo base already makes the dish rich enough. And a chilled cucumber soup or simple fruit plate rounds out the meal without weighing it down.

How long does this keep and can I make it ahead?

The mayo base limits fridge life to 3 days in an airtight container, and the broccoli softens noticeably after day 2. So eat the freshest portions first and save the chicken-heavy scoops for later.

And do not freeze this salad, because the mayo breaks when thawed and turns the texture grainy. Since it needs fridge time anyway, mix it the morning of a dinner party and pull it out about 30 minutes before guests arrive.