Mustard chicken salad

  • Preparation Time20 mins
  • Cooking Time41 mins
  • Serves2
  • DifficultyEasy
2 whole chicken breasts, bone-in, skin-on
Good olive oil
Salt and freshly ground black pepper
140g broccoli florets
350g good mayonnaise
30ml dry white wine
60g Dijon mustard
45g whole-grain mustard
5g minced fresh tarragon leaves
150g cherry or grape tomatoes, halved
1) Preheat the oven to 180C/Gas mark 4. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper.

2) 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.

3) 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 colour.

4) For the dressing, whisk together the mayonnaise, wine, mustards, 1 tbsp salt and 1/2 tsp pepper. Add enough sauce to the warm chicken to moisten well.

5) Add the tarragon, broccoli and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavours to blend. Serve at room temperature.

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