Barefoot Contessa Mustard Chicken Salad Recipes
BAREFOOT CONTESSA MUSTARD CHICKEN SALAD
Make and share this Barefoot Contessa Mustard Chicken Salad recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
- Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
- For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
MUSTARD CHICKEN SALAD
Why wait for a picnic? Push back your furniture and pull out a blanket and spread it on the floor. Have your kids put on their shorts and sunglasses and then have the whole family sit down and enjoy this chicken salad on paper plates with some lemonade. Ah, life is good! Recipe by Ina Garten - Barefoot Contessa.
Provided by cookiedog
Categories Chicken Breast
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
- Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
- For the dressing, whisk together the mayonnaise, wine, mustards, and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Season with salt to taste. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
Nutrition Facts : Calories 633.5, Fat 43.9, SaturatedFat 8.2, Cholesterol 115.7, Sodium 1030.7, Carbohydrate 26.7, Fiber 1.3, Sugar 7.5, Protein 33.5
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