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Mustard Chicken Salad

Mustard Chicken Salad Recipe

  • 4 bone-in chicken breast halves
  • Olive oil
  • Coarse salt and fresh ground pepper
  • 5 cups small brocolli florets
  • 1 1/2 cups mayonnaise
  • 1/2 cup Dijon mustard
  • 1/4 cup whole grain mustard
  • 2 tablespoons white wine vinegar
  • 2 tablespoons minced fresh tarragon
  • 1 pint cherry tomatoes, halved
  • Directions1. Preheat oven to 350. Place chicken in a baking pan lined with foil and rub with olive oil. Sprinke liberally with salt and pepper and roast for 45 minutes. Cool, discard skin and tear chicken meat into bite-sized pieces.
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