Mustard Chicken Salad

I saw Ina make this in the Food Network and thought it sounded so good and summer-y. I usually don't try a lot of her recipes because I think they look too difficult but this one was easy. Of course, I did take a major short cut by using a rotisserie chicken instead of roasting my own but hey, it still tasted great!

2 whole (4 split) chicken breasts, bone-in, skin-on {or a whole rotisserie chicken}
olive oil
salt and pepper
2 c. broccoli florets
1 1/2 c. mayonnaise
2 tbsp. dry white wine
1/4 c. Dijon mustard
3 tbsp. whole-grain mustard
2 tbsp. minced tarragon leaves
1 c. grape tomatoes, halved


- Place chicken breasts on a sheet pan and rub skin with olive oil. Sprinkle liberally with salt and pepper. Roast in a 350 degree oven for 35-40 minutes, until chicken is cooked. Let cool. Remove meat from the bones, discard skin and dice chicken into large bite-size pieces. OR buy a rotisserie chicken, remove the skin and bones and dice!
- Meanwhile, add broccoli florets to a large pot of salted boiling water, Cook for one minute, until crisp and tender, drain and place in a bowl of ice water until cool.
- For the dressing, whisk together the mayo, wine, mustards, 1 tbsp. salt and 1/2 tsp. pepper.
- Add enough sauce to the chicken to moisten well.
- Add tarragon, broccoli and tomatoes.
- Mix gently to combine.
- Refrigerate for a few hours and serve at room temperature.

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