Monday, April 6, 2015

Mustard Broccoli Chicken Salad

Sorry the above picture isn't the best. I cooked half of the contents of my refrigerator last night so there was absolutely no time to take out the nice camera so I resorted to using my phone camera. Plus my coworkers keep asking me for this recipe (Hi Sona! Hi Judy!) so I need to get this post up ASAP!

There are several ways to make chicken breast for this recipe:
(1) Buy a rotisserie chicken from Costco/Ralphs/Pavillions/etc, eat the delicious dark meat and save the breast pieces for this salad
(2) Buy bone-in, skin-on chicken breasts. Rub with a little olive oil, salt and pepper and bake at 350degrees for about 25 minutes. Remove skin and bone, cut the chicken into pieces.
(3) Buy boneless, skinless chicken breasts. Rub with a little olive oil, salt and pepper and cook on the stovetop grill until done. If the pieces are huge like mine were last night, grill for 10 minutes on each side over medium heat and then finish in a 350degree oven for another 10 minutes or so. It's better to grill for skinless/boneless instead of oven roasting because the lack of skin and bone takes away from flavor, which the grill imparts onto the chicken.

Confused? Hopefully not. But the above is a great way to get cooked chicken for all recipes - salads, soups, just to have grilled chicken for a healthy dinner, etc. The recipe below is a rift on a Ina Garten recipe but I definitely health-ied it up.

Mustard Broccoli Chicken Salad
1 1/2 lb cooked and cut chicken breast (about 6 cups)
1 lb broccoli florets
1/2 pint cherry tomatoes, halved
1/4 cup chopped dill or tarragon (to your taste)

1 200g container low-fat Greek yogurt (I used 2% Fage)
1 1/2 Tbsp mayonnaise
3 Tbsp Dijon mustard
3 Tbsp whole grain mustard
1 Tbsp red or white wine vinegar
1/2 tsp pepper
1 tsp kosher salt

Season chicken with salt and pepper (if not cooked yet) and cook. In the meantime, cook the broccoli florets in salted boiling water for about 1.5 minutes, just to get the raw taste out. Drain immediately and either shock in an ice bath or run under cold water for about a minute to keep the bright green color.

Mix the ingredients for the dressing together. If you're cooking the chicken to order then pour about 1/3 cup of the dressing while it's still warm, after you've cut it up. The warmness of the chicken will soak up the dressing.

Combine the chicken, broccoli and tomatoes. Mix in the dressing until everything is moistened and the amount of dressing is to your preference. Gently stir in dill or tarragon to taste. Don't skimp, it makes all the difference!

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