Mustard chicken salad

Indulge in the savory flavors of tender chicken paired with zesty mustard dressing on a bed of crisp greens in this classic salad delight.

Ingredients:

• 2 whole (4 split) chicken breasts, bone-in, skin-on
• Good olive oil
• Kosher salt and freshly ground black pepper
• 2 cups broccoli florets
• 1 1/2 cups good mayonnaise
• 2 tablespoons dry white wine
• 1/4 cup Dijon mustard
• 3 tablespoons whole-grain mustard
• 2 tablespoons minced fresh tarragon leaves
• 1 cup cherry or grape tomatoes, halved

Instructions:

1. Preheat your oven to 180 °C.
2. Lay out the chicken breasts on a baking sheet and coat the skin with olive oil. Season generously with salt and pepper. Bake for 35 to 40 minutes, or until the chicken is fully cooked. Let it cool down before handling. Remove the meat from the bones, get rid of the skin, and chop the chicken into large bite-sized pieces.
3. In the meantime, put the broccoli florets into a large pot of boiling salted water. Boil for 1 minute, until they are tender but still crisp. Drain the broccoli and transfer it to a bowl of ice water to cool down. This will halt the cooking process and retain the bright green color of the broccoli.
4. To make the dressing, mix together the mayonnaise, wine, mustards, 1 tablespoon of salt, and 1/2 teaspoon of pepper. Pour enough dressing over the warm chicken to coat it well. Add the tarragon, broccoli, and tomatoes, and gently toss to combine. Chill in the refrigerator for a few hours to let the flavors meld together. Serve the dish at room temperature.

Summary:

• Calories: 3398 kcal
• Fat: 304 g
• Protein: 134 g
• Carbs: 26 g
• Potassium: 3085 mg
• Magnesium: 287 mg