Barefoot Contessa Mustard Chicken Salad {Lighter}
Barefoot Contessa Mustard Chicken Salad {Lighter} could be just the gluten free recipe you've been looking for. One portion of this dish contains around 16g of protein, 20g of fat, and a total of 275 calories. This recipe serves 4 and costs $2.11 per serving. 55 people found this recipe to be scrumptious and satisfying. It works well as a main course. Head to the store and pick up sherry vinegar, mayonnaise, dried tarragon, and a few other things to make it today. It is brought to you by Simple Nourished Living. From preparation to the plate, this recipe takes roughly 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is solid. If you like this recipe, you might also like recipes such as Barefoot Contessa Shrimp Salad, Barefoot Contessa Salmon Salad, and The Barefoot Contessa's Endive and Avocado Salad.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
3 cups small broccoli florets
2 cups warm chopped chicken (about 1-1/2 breasts)
2 tablespoon Dijon mustard
2 teaspoons dried tarragon
1 cup cherry or grape tomatoes, sliced in half
½ cup plain nofat Greek yogurt
¼ cup mayonnaise
salt and pepper to taste
1 tablespoon sherry vinegar
2 tablespoons whole grain mustard
Equipment:
bowl
pot
whisk
plastic wrap
Cooking instruction summary:
Blanch the broccoli by filling a large bowl with ice water and bringing a large pot of salted water to a boil. Add the broccoli florets to the boiling water and cook until crisp tender, 1 minute. Drain and place the broccoli in the ice water to cool. (This stops the cooking, sets the bright green color of the broccoli and makes it much more pleasant to eat.) Drain really really well.Make the dressing by whisking together the mayonnaise, yogurt, Dijon mustard, whole-grain mustard, sherry vinegar, tarragon and salt and pepper to taste.Add enough dressing to the warm chopped chicken to moisten it well. Add the broccoli and cherry tomatoes and mix gently to combine. Cover with plastic wrap and refrigerate for a few hours giving the flavors time to develop.Remove from the refrigerator and allow to come to room temperature before serving.Sprinkle with additional salt if desired.
Step by step:
1. Blanch the broccoli by filling a large bowl with ice water and bringing a large pot of salted water to a boil.
2. Add the broccoli florets to the boiling water and cook until crisp tender, 1 minute.
3. Drain and place the broccoli in the ice water to cool. (This stops the cooking, sets the bright green color of the broccoli and makes it much more pleasant to eat.)
4. Drain really really well.Make the dressing by whisking together the mayonnaise, yogurt, Dijon mustard, whole-grain mustard, sherry vinegar, tarragon and salt and pepper to taste.
5. Add enough dressing to the warm chopped chicken to moisten it well.
6. Add the broccoli and cherry tomatoes and mix gently to combine. Cover with plastic wrap and refrigerate for a few hours giving the flavors time to develop.
7. Remove from the refrigerator and allow to come to room temperature before serving.Sprinkle with additional salt if desired.
Nutrition Information:
covered percent of daily need
