Mustard Chicken Salad

  • Author: Kate Jackson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


  • 2 bone-in chicken breast halves
  • Olive oil
  • Coarse salt and fresh ground pepper
  • 1 small head of broccoli, cut into florets
  • 1/2 cup mayonnaise
  • 1/3 cup mustard
  • 1/4 cup whole grain mustard
  • 2 tablespoons white wine vinegar
  • 2 tablespoons minced fresh tarragon
  • 1 cup cherry tomatoes, halved


  1. 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 or until an instant read thermometer reads 165.. Cool, discard skin and tear chicken meat into bite-sized pieces.
  2. Steam or boil broccoli until it is crisp tender, about 4 minutes.
  3. Make the dressing by whisking the mayo, mustards, and vinegar together. Taste and add more mustard as needed. Add dressing by generous spoonfuls to the chicken until it is nicely coated.
  4. Add the tarragon, broccoli and tomatoes and mix gently to combine. Serve warm!