mustard chicken salad

I’ve been cooking out of Ina Garten’s latest cookbook, how easy is that? I love that her style of cooking/baking is relaxed, simple, and yet elegant and high quality. Here’s one of the two recipes I’ve made last week. Easy and delicious. Thanks, Ina!

mustard chicken salad (adapted from how easy is that?)
serves 4 to 5
2 whole (4 split) chicken breasts (about 3 lbs)
olive oil
salt and pepper
5 cups small broccoli florets
1 ½ cup mayonnaise
¾ cup dijon mustard (whole grain – has mustard seeds)
2 TB rice vinegar
1 pint cherry or grape tomatoes, halved

1.    Preheat the oven to 350F. Place the chicken breasts on a baking pan and rub olive oil over them. Season with salt and pepper on both sides and roast for 35-40 minutes or until the juices run clear and the chicken is cooked. Set aside to cool and when cool enough to handle, dice into bite-size chunks.

2.    Fill a large bowl with ice water. Fill a large pot with water and bring to a boil. Add the broccoli to the pot and cook for 1 minute (set the timer), until crisp-tender. Drain the broccoli in a colander and immediately dunk into the ice bath to stop it from cooking. This will result in a bright green color and cooked but crunchy broccoli.

3.    Prep the dressing by mixing mayo, mustard, rice vinegar, ¾ tsp salt and 1 tsp of pepper. Add the dressing to the chunks of chicken and mix well (warm chicken absorbs the sauce the best). Add the tomatoes and broccoli and mix well. Taste and adjust seasonings as needed (more salt and/or pepper). Refrigerate for a few hours to allow the flavors to develop. Enjoy with pita chips, or sliced bread, or toasted flatbread.

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